Ingredients: 1 can black beans,2 teaspoons Mrs. Dash Southwest Chipotle seasoning,1 (10 oz.) enchilada sauce,1 (10 oz.) enchilada sauce,2 tablespoons fresh cilantro, chopped,1 cup light monterey jack cheese,4 (4-ounce) trimmed boneless, skinless chicken breasts
Instructions:
- Preheat oven to 350F.Beat and tenderize the chicken! (a reminder for myself)Season each chicken breast evenly on both sides with the southwest seasoning.
- Place a large ovenproof nonstick skillet over high heat. When hot, lightly mist with the olive oil spray and add the chicken. Cook, turning once, 2 minutes per side, or just until the chicken is golden brown on the outside.While chicken is cooking heat beans over medium heat on stove top.
- Remove the pan from the heat and top each chicken breast with 1 tablespoon of the enchilada sauce, one-fourth of the cheese and one-fourth of the cilantro.
- Transfer the skillet to the oven and bake for 6 minutes, or until the chicken is no longer pink inside and the cheese is melted.
- Serve over black beans.
