Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1/4 teaspoon salt1 tablespoon canola oil2 medium onions, chopped1/2 cup reduced-sodium chicken broth2 jalapeno peppers, seeded and minced2 teaspoons ground cumin3 ounces reduced-fat cream cheese, cubed1/4 cup reduced-fat sour cream3 plum tomatoes, seeded and chopped2 cups hot cooked rice
Preparation
Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides.
Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 5-7 minutes. Remove chicken and keep warm.
Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice.
