Chicken Escondido

INGREDIENTS
1 lb chicken breasts, boneless & skinless
15 oz can black beans, drained
16 oz jar salsa verde
1/3 cup sundried tomatoes
2 cloves garlic
2 tbsp olive oil
2 tbsp balsamic vinegar

DIRECTIONS
Cut chicken into bite-sized pieces.
Saute' tomatoes and garlic in olive oil and vinegar until tender.
Add chicken and cook until done.
Add salsa and black beans.
Simmer 5 minutes.
Serve over brown rice and with fresh tortillas.

REVIEW: Not too difficult to make, and tasted really great! The girls ate it well, and everyone seemed to enjoy it. This will enter the rotation, I believe!