Saucy Mexican Chicken

From Mandy F....

1 lb. boneless skinless chicken breast halves (4 small breasts)

1 jar (16 oz.) Chunky Salsa

1 can (15 oz.) black beans, rinsed

1 cup 2% Milk Shredded Cheddar Cheese

Cook chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides. Add salsa and beans. Bring to boil; cover. Simmer on medium-low heat 5 min. or until chicken is done (165ºF). Top with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.