Saucy Mexican Chicken

1 lb. boneless skinless chicken halves (4 small breasts)
1 jar chunky salsa
1 can (15 oz.) black beans, rinsed
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-high heat 5 min. or until chicken is done. Top with cheese. Remove from heat. Let stand covered 5 min. or until cheese is melted.