Mexican Chicken Olé

Serves 4

1 T. olive oil

4 boneless, skinless chicken breasts

salt and pepper to taste

15-1/4 oz. can corn, drained

15-oz. can black beans, drained and rinsed

14-1/2 oz. can diced tomatoes with chiles

1 c. shredded Cheddar cheese

cooked yellow rice

Heat oil in a frying pan over medium heat. Add chicken breasts; sprinkle with salt and pepper to taste. Brown chicken for 3 to 4 minutes on each side. Top chicken with corn, black beans and tomatoes with chiles; do not stir. Cover pan and cook over medium-low heat for 15 to 20 minutes. Uncover; top with cheese. Turn heat to low and cook for an additional 5 minutes, until cheese melts. Serve with cooked rice.

For another way to enjoy Mexican Chicken Olé, spoon into warm flour tortillas. Top with sour cream, guacamole and salsa to taste. Roll up and serve...delicious!