4 small boneless skinless chicken breasts (1 lb.)
1 cup Salsa
1 can (15 oz.) black beans, undrained
1 cup 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.
Top with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.
1 – ½ cups boiling water, divided
1 pkg. (3 oz.) blueberry flavor gelatin
1-cup ice cubes, divided
1 graham cracker crumb crust (6 oz.)
1 pkg. (3 oz.) strawberry flavor gelatin
1 cup thawed whipped topping
Add 3/4-cup boiling water to blue gelatin mix; stir 2 min. until completely dissolved. Add 1/2-cup ice cubes; stir until melted. Pour into crust; refrigerate 5 to 10 min. or until set but not firm.
, repeat to dissolve red gelatin mix in separate bowl; stir in remaining ice cubes. Cool 5 min. or until slightly thickened.
Spread whipped topping over blue gelatin layer; cover with red gelatin. Refrigerate 2 hours or until firm.