Categories: Poultry, Beans, Sauces 
      Yield: 6 servings 
  
      6    Chicken breast halves,                   -and drained 
           -boned and skinned                  1 cn Whole kernel corn, drained 
      2 ts Ground cumin                      2/3 c  Pace Picante Sauce 
      1 ts Garlic salt                       1/2 c  Diced red bell pepper 
      1 tb Vegetable oil                       2 tb Chopped cilantro 
      1 c  Black beans, canned, rinsed     
  
  Sprinkle both sides of chicken with 1 teaspoon of the cumin and the garlic 
  salt. Heat oil in 12" skillet over medium-high heat. Add chicken; cook 3 
  minutes. In medium bowl, combine beans, corn, Pace Picante Sauce, red 
  pepper and remaining 1 teaspoon cumin. Turn chicken; spoon bean mixture 
  evenly over chicken. Reduce heat to medium; cook uncovered 6-7 minutes or 
  until chicken is cooked through. Push bean mixture off chicken into 
  skillet. Transfer chicken to serving platter, using a slotted spoon; keep 
  warm. Cook bean mixture over high heat 2-3 minutes or until thickened, 
  stirring frequently; spoon over chicken. Sprinkle with cilantro and serve 
  with additional Pace Picante Sauce.