MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Santa Fe Chicken
 Categories: Crockpot, Easy, Frozen, Tested
      Yield: 4 Servings
 
     15 oz Can black beans
           -drained/rinsed
     15 oz Can whole kernel corn
           -drained
  1 1/2 c  Bottled thick/chunky salsa
           (divided)
      2 lg Boneless chicken breasts
           Still frozen
      1 c  Shredded cheddar cheese
           Cooked Rice
 
  This recipe was tested using two very large boneless chicken breasts
  that were still frozen.  If using thawed chicken breasts, cooking
  time would be less than noted below.
  
  Place beans, corn and 1 cup of the salsa in the bottom of the
  crockpot. Stir to mix well.
  
  Place the chicken breasts on top of the bean/corn mixture and then
  pour the remaining 1/2 cup of salsa over the chicken breasts.
  
  Cover and cook on HIGH for 3 1/2 hours then spoon some of the bean
  mixture on top of the chicken and continue cooking until the chicken
  is tender and fully cooked about another half hour .  Do not overcook
  or the chicken will toughen.
  
  Sprinkle cheese over the top of the chicken, cover and cook another
  five minutes or until the cheese melts.
  
  Remove chicken breasts and place on platter, remove beans mixture and
  place around chicken or place in serving bowl.
  
  This was served with white rice.
  
  Tested in 4 quart crockpot 11/23/07.
  
  This was very good - will make again. The end flavor will depend on
  what salsa you use.
  
  Variation of recipe from Razzledazzlerecipes.com
 
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