Saucy Mexican Chicken

Saucy Mexican Chicken

4 small boneless skinless chicken breasts (1 lb.)
1 cup TACO BELL® Thick & Chunky Salsa
1 can (15 oz.) black beans, undrained
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
make it

COOK chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides.

ADD salsa and beans. Bring to boil; cover. Simmer on medium-low heat 5 min. or until chicken is done (165ºF).

TOP with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

SUBSTITUTE
Prepare using 8 boneless skinless chicken thighs.

NOTE
If you prefer to rinse the beans, add 1/2 cup fat-free reduced-sodium chicken broth with the salsa and rinsed beans.
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