Chili-Spiced Chicken Breasts

SUBMITTED BY: Stacey Nutt

"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."

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PREP TIME	5 Min
COOK TIME	25 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
4 (4 ounce) boneless, skinless chicken breast halves
1 teaspoon canola oil
1/4 cup chopped green onions
1 jalapeno pepper, seeded and finely chopped*
1 garlic clove, minced
1 (14.5 ounce) can 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.

FOOTNOTES

When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. 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.