Cheese Chicken Skillet

  • 4 boneless skinless chicken breasts
  • 2 cups Panko bread crumbs
  • 3 eggs, beaten
  • 1 cup flour
  • Salt and pepper
  • 1 cup leftover queso
  • 1 can black beans, drained
  • 1/4 cup sundried tomatoes, thin strips
  1. In a skillet over medium heat, cover the bottom of the pan with oil and allow it to heat for five minutes.
  2. In three separate shallow dishes, add beaten egg Panko crumbs and flour.
  3. Dredge the chicken in flour and then dip into egg mixture and then press into the Panko crumbs.
  4. Set the chicken in the hot oil and cook till crumbs are browned on both sides.
  5. Remove the chicken from the pan once it is cooked and set aside.
  6. Sauté onions with the black beans until warm and then stir and the queso dip.
  7. Until new cooking to warm and then set the chicken on top of the sauce and put the lid on to cook for an additional five minutes.
  8. Serve the chicken with a spoonful of cheese sauce over the top.
  9. Serve with your favorite green veggie or salad.