Chili-Spiced Chicken Breasts |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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:
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.
2. 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.
3. 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.
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