"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chili Spiced Chicken Recipe

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This recipe for Chili Spiced Chicken, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Manwiller
Added: Tuesday, March 3, 2009


1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp ground red pepper
6 (6 oz each) skinned chicken breast halves
vegetable cooking spray
1 tsp vegetable oil
1 (14 1/2 oz) can diced tomatoes
1/2 cup sliced green onions
1 tsp seeded chopped jalapeno pepper
2 tsp cornstarch
2 Tbs water

1. Combine first 5 ingredients; sprinkle over chicken.
2. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add chicken; cook 2 minutes on each side or until browned.
3. Add tomatoes, green onions and jalapeno peppers. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is tender. Transfer chicken to a serving platter using a slotted spoon.
4. Combine cornstarch and water; stir well. Add to tomato mixture in skillet; bring to a boil. Cook stirring constantly, 1 minute or until slightly thickened. Spoon over chicken. Makes 6 servings.

Personal Notes:
Personal Notes:
Per Serving: Calories 180
Exchanges: 4 very lean meat and 1 vegetable




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