4-6 skinless chicken breast halves
1/2 c. white wine
1 c. salsa
1/2 c. black olives, sliced
1 bunch green onions, sliced (reserve tops for garnish)
1 c. Cheddar cheese, shredded
1 can (31 oz.) refried beans
Tortilla chips
Lettuce, shredded
Tomatoes, diced

Brown chicken in hot frying pan sprayed with vegetable cooking spray on medium high heat for 5 minutes. Reduce heat to medium low and add wine. Spoon salsa, olives and onions on top of chicken. Cover and simmer for 20 minutes or until chicken is done.

Sprinkle cheese over chicken and continue to cook until cheese melts. Add snipped green onion tops and then remove chicken from pan and keep warm. To the pan, add the refried beans (leave all drippings in pan). Stir until heated through. Serve on individual plates with a helping of beans, 1 piece of chicken and garnish with tortilla chips, lettuce and tomatoes. Serves 4-6.