Mexicana Chicken

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cinnamon stick, broken into small pieces
• 1 teaspoon sesame seeds
• 1/2 teaspoon whole cloves
• 1 tablespoon chili powder
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 medium yellow onion, chopped
• 3/4 cup reduced-sodium chicken broth
• 1/4 cup no-salt-added tomato sauce
• 2 tomatillos, peeled and chopped
• 1 large tomato, chopped
• 4 boneless skinless chicken breast halves

Recipe

• 1 in a small nonstick skillet combine cinnamon stick, sesame seeds and cloves. cook over low heat, stirring, until fragrant, about 3 minutes. stir in chili powder.
• 2 in a blender, food processor or small coffee grinder, process the spice mixture until ground. set aside.
• 3 in a small sauce pan, heat oil over medium heat. add garlic and onion. cook, stirring, until softened, about 3 minutes. add broth, tomato sauce, tomatillos, tomato and reserved spice mixture.
• 4 meanwhile, preheat broiler. sprinkle chicken with 1 tsp ground cinnamon (not from mixture prepared above). broil, turning once, until no longer pink, about 10 minutes. place on serving plates; spoon sauce over top. serve immediately.
• 5 optional cooking methods.
• 6 crock pot -- complete steps 1 - 3, place mixture and raw chicken in crock pot and cook until chicken is no longer pink inside.
• 7 stove top -- complete step 1 - 3, bring sauce mix to a boil and then add raw chicken. cook until chicken is not longer pink inside.