* TODAY'S RECIPE:  Corn Salsa With Peppery Chicken
 
  4 medium skinless, boneless chicken breast halves
  * 1/2 tsp. coarsely ground black pepper
  * 1 can (15-1/4 oz.) DEL MONTE(r) Whole Kernel White Sweet Corn
  * 1 can (14-1/2 oz.) DEL MONTE(r) Diced Tomatoes with Garlic & Onion
  * 1 tsp. cornstarch
  * 1 can (15 oz.) black beans, rinsed and drained
 
  1. Preheat broiler. Sprinkle chicken with pepper. Place on unheated rack
  of
  broiler pan. Broil 4 to 5 inches from heat 12 to 15 minutes or until
  chicken
  is no longer pink, turning once.
  2. Combine drained corn, undrained tomatoes and cornstarch in medium
  saucepan for salsa. Cook and stir over medium heat until slightly
  thickened
  and bubbly. Cook and stir 2 minutes more. Stir in beans; heat through.
  3. Spoon salsa onto plate. Top with chicken. Sprinkle with chopped fresh
  cilantro or parsley and serve with flour tortillas, if desired.