6 Chicken breast halves,

-boned and skinned 2 ts Ground cumin

1 ts Garlic salt

1 tb Vegetable oil

1 c Black beans, canned, rinsed

-and drained 1 cn Whole kernel corn, drained

2/3 c Pace Picante Sauce

1/2 c Diced red bell pepper

2 tb Chopped cilantro

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.