Cheddar Chicken with Warm Black Bean Salsa

4 thin sliced skinless chicken breasts (1/4 in thick)
1/2 tsp dried oregano, crumbled
1/4 tsp salt
1/8 tsp freshly ground pepper
3/4 cup shredded reduced-fat sharp cheddar cheese
1 can mexican-style stewed tomatoes
1 can black beans, rinsed and drained
2 TBSP chipped cilantro

Spray a large nonstick skillet with nonstick cooking spray; heat. Saute the chicken until lightly browned, about 3 minutes; then sprinkle with the oregano, salt, and pepper. Turn over and saute until cooked through, about 3 minutes longer. Sprinkle the chicken with all but 1 TBSP of the cheese.
Meanwhile in a small saucepan, bring the tomatoes and beans to a boil. Top the chicken with the black bean salsa, the remaining cheese, and the cilantro and serve.
Serves 4

5 points per serving.