4 servings (serving size: 1 chicken breast half and about 1/4 cup tomato sauce)
Photo: Oxmoor House
4 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon ground cumin, divided
1/4 teaspoon salt
1 (10-ounce) can mild diced tomatoes and green chiles, undrained
3/4 cup (3 ounces) preshredded reduced-fat Mexican blend cheese
2 tablespoons chopped fresh cilantro
How to Make It
Heat a large ovenproof skillet over medium-high heat; coat pan with cooking spray. Sprinkle both sides of chicken evenly with 1/2 teaspoon cumin and salt; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
Add 1/4 teaspoon 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.
Made this yesterday. It was tasty and relatively easy. Would make it again.
I doubled the amount of cumin and added added fresh chopped onions and garlic to the saute before adding the canned diced tomatoes. Skipped the cheese and broiling step altogether (doesn't need any cheese). Served it over a small pile of pasta. (There was enough sauce from the saute to accommodate the pasta.)
Just made this tonight. I bought 1.5 lbs (3 breasts) and cut them all in half so instead of four 6 oz i had six 4 oz breast halves which cut the calories even more and was still filling. On the side i made the chili lime corn but with loose corn kernels (delicious) and some garlic chive mashed potatoes. Will absolutely make again.
I made this chicken exactly as written. This was very simple, tasty, and healthy. The chili-lime corn on the cob (I boiled instead of microwaved) complemented the chicken well. I also served with brown rice seasoned with cilantro, green onions and lime juice and a side of sautéed zucchini. There are several recipes for the chill lime corn on the cob, I used this one http://www.myrecipes.com/recipe/chili-lime-corn-on-cob-10000001896098/
To be honest, this wasn't as flat out awesome as I expected after all the rave reviews. Maybe the canned tomatoes I used weren't as good, and I do think I overcooked the chicken (they were thin-sliced breasts). It was still yummy, but not as exciting as I'd hoped. The cilantro made it for me; without it I'd probably be bored. But it did go really well with the chili-lime corn. I'll make again probably, but with extra seasoning and mix my own tomatoes and chiles instead of buying the premixed can.
I made this dish tonight and it was incredibly delicious!!! The spice of the diced tomatoes and green chilies was perfect for my wife and I but would have been too spicy for our daughter. If you have children definitely make sure the can says MILD. This was a very simple yet incredibly tasty. This WILL be made again.