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Green Chili Chicken (06.30.14

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Posted at 11:55 AM, Jun 30, 2014
and last updated 2014-07-02 14:46:18-04
  • 4 medium (1 pound) skinless, boneless chicken-breast halves
  • 1 tablespoon olive oil
  • 1 can (4- to 4 1/2-ounce) diced green chiles
  • 1 cup grape tomatoes, each cut in half
  • 3/4 cup reduced-sodium chicken broth
  • 1/2 teaspoon ground cumin
  • 1 clove garlic, diced
  • 2 tablespoons cilantro or parsley, chopped
  • No Salt Seasoning and Pepper, to taste

Place chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with no salt seasoning and pepper.

In nonstick skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer breasts to platter; cover with foil to keep warm.

To skillet, add green chiles, grape tomatoes, chicken broth, ground cumin, garlic, and any juices from chicken on platter. Cook 3 minutes to reduce sauce slightly, stirring occasionally. Stir in cilantro or parsley. Serve sauce over chicken breasts.

Sponsor: Intermountain Medical Center Heart Institute