Chili Chicken (6 PTS)

Recipe Ingredients

4		Chicken breast halves without skin about 1 1/4 pounds
2 tablespoons	30ml	Seasoned bread crumbs
1 tablespoon	15ml	Olive oil
14 1/2 oz	411g	Tomatoes, canned - undrained, diced
10 oz	284g	Corn - thawed
3/4 cup	177ml	Beef broth
1		Garlic - pressed
2 tablespoons	30ml	Tomato paste
1 1/2 teaspoons	7.5ml	Chili powder - (or to taste)
1/2 teaspoon	2.5ml	Cumin
1/2 teaspoon	2.5ml	Oregano
		Salt and pepper - to taste

Recipe Instructions

Lightly coat the chicken with the bread crumbs. In a large non-stick

skillet, heat the oil over medium-high heat. Add the chicken and cook

until golden brown on both sides, about 6 minutes. Tranfer the chicken to a

plate.

Add the undrained tomatoes, corn, broth, garlic, tomato paste, chili powder,

cumin, oregano, salt and pepper to the skillet. Stir to combine. Return the

chicken to the pan and nestle in the veggies. Spoon a little of the mixture

over the top.

Cover and simmer genlty til chicken is cooked through, about 10 minutes.

Uncover and simmer for 1 - 2 minutes or til the sauce is slightly thickened.

Source:
Boston Globe

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