4 to 6 boneless chicken breasts
Mexican seasoning or Ortega Taco mix
1 cup all-purpose flour
Salt and pepper
2 (24 ounce) jars Pace Chunk Salsa
1 1/2 cups water
2 chicken bouillon cubes
1 can black beans
Rice, cooked

Skin chicken, then sprinkle with salt and pepper. Set aside.

Mix flour, taco seasoning, flour, salt and pepper together in a paper bag. Place chicken breasts in bag, one at a time. Shake to coat. Set breasts aside for 10 minutes at room temperature.

Meanwhile, heat 1/2 cup vegetable oil in a skillet. Toss and re-coat chicken breasts one more time. Place in oil when hot. Brown on both sides. Remove chicken from pan; drain on paper towels.

Remove all but 2 tablespoons oil from pan, leaving drippings. Add salsa, water and bouillon cubes. Simmer for about 5 minutes over medium heat. Add chicken to pan; cover. Simmer for about 30 to 35 minutes, adding water and salsa as necessary. Heat beans and rice.

Serve Chicken Salsa over a bed of rice and beans. Cover with the sauce from the pan.