Chicken with Black Bean and Corn Salsa

Garnish

• 2 (6-inch) corn tortillas
• Cooking spray
• Reserved orange juice mixture
• 2 tablespoons chopped fresh cilantro

Salsa

• 1/2 cup orange juice
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/4 teaspoon ground red pepper (cayenne)
• 1/8 teaspoon ground cumin
• 1 (15-oz.) can Progresso™ Black Beans, drained
• 1 (11-oz.) can white shoepeg corn, drained
• 1 medium tomato, finely chopped (3/4 cup)

Chicken

• 1 teaspoon salt
• 6 boneless skinless chicken breast halves
• 2 tablespoons olive oil
• 1 medium red bell pepper, cut into strips
• 1 medium green bell pepper, cut into strips
• 2 medium green onions, sliced (2 tablespoons)
• 3 cloves garlic, minced
• 1/4 cup dry white wine
• 1 tablespoon chopped fresh thyme or 1/4 teaspoon dried thyme leaves