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Chili-Spiced Chicken Breasts

3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper
4 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon canola oil
1/4 cup chopped green onions
1 jalapeno pepper, seeded and finely chopped*
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon cornstarch
2 teaspoons water

Printed from tasteofhome.com Jul 25, 2008

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Chili-Spiced Chicken Breasts cont.

Combine the first five ingredients; rub over chicken. In a nonstick
skillet, brown chicken in oil on both sides. Add onions, jalapeno and
garlic; saute for 1 minute. Add tomatoes; bring to a boil. Reduce
heat; cover and simmer for 15-20 minutes or until chicken juices run
clear. Remove chicken and keep warm. In a small bowl, combine
cornstarch and water until smooth; stir into tomato mixture. Bring to
a boil; cook and stir for 1 minute or until slightly thickened.

Yield: 4 servings.