LONGBRANCH Skillet Chicken

1 tsp chili powder
¼ tsp salt
¼ tsp black pepper
4 boneless chicken breasts
1 Tb olive oil
1 cup frozen corn, thawed
½ cup LONBRANCH Bloody Mary Zinger
2 Tb chopped cilantro
1 tomato, seeded and chopped
1-15 oz. can black beans, drained & rinsed

Mix chili powder, salt & pepper; sprinkle evenly over both sides of chicken breasts.  Over medium heat, heat oil in skillet until hot. Cook chicken in oil 10 minutes, turning once, until brown on both sides. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover & simmer 3-5 minutes or until juice of chicken runs clear, & vegetables are heated through. Serve with rice & warmed tortillas.

Serves 4