10-oz can mild diced tomatoes and green chiles, undrained
3/4 c (3 oz) shredded reduced-fat Mexican blend cheese
2 Tbsp fresh cilantro, chopped
Instructions
Preheat broiler.
Heat a large ovenproof skillet over medium-high heat; coat pan with cooking spray. Sprinkly both sides of chicken evenly with 1/2 tsp cumin and salt; cook 6 minutes on each side or until done. Remove chicken from pan and keep warm.
Add 1/4 tsp cumin and tomatoes to pan; cook 1 minute. Return chicken to pan; spoon tomato mixture evenly over chicken. Sprinkle evenly with cheese; broil 2 minutes or until cheese melts. Top with cilantro.
Serving
Suggestions
Serve with brown rice.
Originally Submitted
9/16/2010
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