Mexican Chicken

Name: Mexican Chicken
Ingredients: 2 lbs boneless skinless chicken breasts (your preference) or 2 lbs chicken thighs, cubed (your preference); 1 medium onion, diced; 3 garlic cloves, minced (or to taste); 14 ounces diced tomatoes, drained; 14 ounces black beans, drained and rinsed; 15 ounces salsa (your preference); 1 teaspoon ground cumin; 14 teaspoon oregano; 14 teaspoon black pepper; 12 teaspoon Splenda sugar substitute; 1 cup white wine; 2 tablespoons olive oil; 4 ounces reduced fat cream cheese

13 ingredients

8 steps

Ingredients

2 lbs boneless skinless chicken breasts (your preference) or 2 lbs chicken thighs, cubed (your preference)
1 medium onion, diced
3 garlic cloves, minced (or to taste)
14 ounces diced tomatoes, drained
14 ounces black beans, drained and rinsed
15 ounces salsa (your preference)
1 teaspoon ground cumin
14 teaspoon oregano
14 teaspoon black pepper
12 teaspoon Splenda sugar substitute
1 cup white wine
2 tablespoons olive oil
4 ounces reduced fat cream cheese

Directions

1

In a large skillet saute the chicken in olive oil until no longer pink.
2

Remove chicken to a seperate bowl.
3

Add wine to skillet and saute onion, garlic and seasonings until onion is translucent.
4

Return chicken to skillet and add diced tomatoes, black beans, salsa and Splenda.
5

Cover and simmer until chicken is tender (about 15-20 min for breasts and 30-45 min for thighs.
6

I uncovered the last 5 min or so to reduce the sauce).
7

Turn off heat, top with creamed cheese, cover until cheese melts.
8

Stir cheese into sauce before serving.