Chili-Spiced Chicken Breasts Recipe

4.5 2 4
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Chili-Spiced Chicken Breasts Recipe

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4.5 2 4
Publisher Photo
Spicing up dinnertime at her house in Lockney, Texas is a snap for Stacy Nutt when she bakes this zippy chicken dish. The mix of chili powder, jalapeno and cayenne pepper perks up the poultry perfectly. "I serve it over couscous—tiny pasta grains. But you could also use rice, other pasta or potatoes," she notes.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chili-Spiced Chicken Breasts in Light & Tasty February/March 2002, p21

Nutritional Facts

1 each: 166 calories, 3g fat (0 saturated fat), 66mg cholesterol, 526mg sodium, 7g carbohydrate (0 sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

  • 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
  1. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chili-Spiced Chicken Breasts in Light & Tasty February/March 2002, p21

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Reviews forChili-Spiced Chicken Breasts

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dragynmyrlin User ID: 1357585 91449
Reviewed Jun. 8, 2010

"Nice flavor, not too spicy, easy to make"

MY REVIEW
sdipiazza User ID: 2106899 53338
Reviewed Oct. 3, 2009

"I didn't have jalapeno peppers so I used a 4 oz can of green chili peppers and added a can of black beans. Delicious."

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