- 3/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 4 (4 ounce) boneless, skinless chicken breast halves
- 1 teaspoon canola oil
- 1/4 cup chopped green onions
- 1 jalapeno pepper, seeded and finely chopped
- 1 garlic clove, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon cornstarch
- 2 teaspoons water
- 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.