4 to 6 boneless chicken breasts
Mexican seasoning or Ortega Taco mix
1 cup all-purpose flour
Salt and pepper
2 (24 ounce) jars Pace Chunky Salsa
1 1/2 cups water
2 chicken bouillon cubes
1 can black beans
Skin chicken, then sprinkle with salt and pepper. Set aside.
Mix flour, taco seasoning, flour, salt and pepper together in a paper bag.
Place chicken breasts in bag, one at a time. Shake to coat.
Set breasts aside for 10 minutes at room temperature.
Meanwhile, heat 1/2 cup vegetable oil in a skillet.
Toss and re-coat chicken breasts one more time.
Place in oil when hot. Brown on both sides.
Remove chicken from pan; drain on paper towels.
Remove all but 2 tablespoons oil from pan, leaving drippings.
Add salsa, water and bouillon cubes.
Simmer for about 5 minutes over medium heat.
Add chicken to pan; cover.
Simmer for about 30 to 35 minutes, adding water and salsa as necessary.
Heat beans and rice.
Serve Chicken Salsa over a bed of rice and beans.
Cover with the sauce from the pan.
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