Check out the Best Meals Happen at Home Try this week's FAST astic recipe and SAVE with exclusive coupons 4 servings | Prep Time: 10 minutes | Cook Time: 15 minutes INGREDIENTS 1 to 2 tsp. chili powder 1/2 tsp. salt 1/4 tsp. pepper 4 boneless, skinless chicken breasts (about 1-1/4 lb.) 1 Tbsp. vegetable oil 1 can (15 oz.) Progresso ® black beans, drained, rinsed 1 can (11 oz.) Green Giant ® Mexicorn ® whole kernel corn with red and green peppers, undrained 1/3 cup Old El Paso ® Thick 'n Chunky salsa 2 cups hot cooked rice INSTRUCTIONS In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts. In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover