This zesty chicken dish from Margaret Allen of Abingdon, Virginia comes together in a flash. But it's so saucy and delicious, it's certainly good enough for company, and perfect for those busy weeknights. —Margaret Allen, Abingdon, Virginia
- 2 teaspoons ground cumin, divided
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic salt
- 1 tablespoon canola oil
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/2 cup picante sauce
- 1/4 cup water
- 1 teaspoon reduced-sodium chicken bouillon granules
- Mix 1 teaspoon cumin, oregano and garlic salt; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides.
- In a small bowl, mix picante sauce, water, bouillon and remaining cumin; pour over chicken. Bring to a boil. Reduce heat; simmer, covered, 8-12 minutes or until a thermometer inserted in chicken reads 165°.
- Remove chicken from pan; keep warm. Bring sauce to a boil; cook, uncovered, 3-4 minutes or until thickened, stirring occasionally. Serve with chicken. Yield: 4 servings.
Originally published as Cumin Chicken in Light & Tasty February/March 2008, p13
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