Ingredients
3/4 teaspoon chili powder1/2 teaspoon salt1/2 teaspoon ground cumin1/4 teaspoon garlic powder1/8 to 1/4 teaspoon cayenne pepper4 boneless skinless chicken breast halves (4 ounces each)1 teaspoon canola oil1/4 cup chopped green onions1 jalapeno pepper, seeded and finely chopped1 garlic clove, minced1 can (14-1/2 ounces) diced tomatoes, undrained1 teaspoon cornstarch2 teaspoons water
Preparation
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.
