Mexican Chicken

Tim said this was the best chicken he ever had. so....

1 T. dijon mustard
4 chicken breasts
2 t. oil
1/2 c. salsa
2 T. lime juice
1 can black beans
1 avocado

spread mustard on to one side of chicken. heat oil in large skillet over med/high heat. add breasts mustard side down, cook for 4 minutes. turn over the chicken and cook for 2 minutes. reduce heat to med. combine the rest of the ingredients except the avocado. spoon over chicken. simmer uncovered for 6-8 minutes, until sauce thickens. trasfer chicken to plate. cook juice on high for 30 sec. spoon juices over chicken and top with avocado. serve.

my chicken took consiterably longer than the recipe called for and i skipped the transfer chicken... ect. i simply topped with avocado and served.