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Chili-Spiced Chicken Breasts
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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
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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |