Cheddar Chicken with WArn Black Bean Salsa

By dette

This dish is inspired by chicken enchiladas, but it's much less labor-intensive. if you prefer, serve it with quick-cooking brown rice instead of the torillas.

Ingredients

• 4 (3oz) thin-sliced skinless chicken breasts (1/4" thick)
• 1/2 tsp dried oregano, crumbled
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• 3/4 c. shredded reduced-fat sharp cheddar cheese
• 1 (14 1/2 oz) can Mexican-style stewed tomatoes
• 1 (15 oz) can black beans, rinsed and drained
• 2 tbsp chopped cilantro (optional)
• If you can't find Mexican-style tomatoes, use plain stewed tomatoes and add a dash of hot red pepper sauce or a spoonful of chopped green chiles-or just use a jar of your favorite sala. The sharpest cheddar you can find will give the most flavor.

Preparation

Step 1

Spray a large nonstick skillet with nonstick cookign spray; heat. Saute the chicken until lightly browned, about 3 mintues; then sprinkle with the oregano, salt and pepper. Turn over and saute until cooked ghrough, about 3 mintues longer. Spinkle the chicken with all but 1 tbsp of the cheese.

Meanwhile, in a small saucepan, bring the tomatoes and beans to a boil. Top the chicken with the black bean salsa, the remaining cheese, and the cilantro (if using) and serve.


287 cal; 6 g fat; 3 g fat; 62 mg chol; 911 mg sod; 25 g carb; 8 g fib; 35 g prot; 297 mg calc POINTS: 5