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Southwest Chile Chicken Recipe


Ingredients
* 4 medium (1 1/4 pounds) skinless, boneless chicken-breast halves
* Salt and pepper
* 1 tablespoon(s) olive oil
* 1 can (4 ounce) diced green chiles
* 1 cup cherry tomatoes, each cut in half
* 3/4 cup chicken broth
* 1/2 teaspoon ground cumin
* 1 clove garlic, crushed
* 2 tablespoons chopped fresh cilantro

Directions
1. 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 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.
2. In a nonstick 12-inch skillet, heat oil over medium-high heat until hot.
3. Add chicken breasts and cook 6 to 7 minutes or until browned on both sides, turning over once.
4. Remove chicken and cover to keep warm.
5. Add green chiles, grape tomatoes, chicken broth, ground cumin, garlic, and any juices from chicken to skillet. Cook 3 minutes to reduce sauce slightly, stirring occasionally.
6. Stir in cilantro and cook 1 more minute.
7. Serve chicken with sauce poured liberally over the top.





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