Chili-Spiced Chicken Breasts

By Totlxtc

Ingredients

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

Details

Servings 4

Preparation

Step 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: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutritional Analysis: One serving (1 chicken breast half with 1/3 cup sauce) equals 166 calories, 3 g fat (trace saturated fat), 66 mg cholesterol, 526 mg sodium, 7 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.