TORTILLA-CRUSTED CHICKEN WITH STEWED TOMATOES AND CORN

TORTILLA-CRUSTED CHICKEN WITH STEWED TOMATOES AND CORN image

Yield 8 servings

Number Of Ingredients 12

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4 teaspoons chili powder
1/2 teaspoon salt
8 skinless, boneless chicken breast halves (about i'/4 pounds total)
1/4 cup olive oil (optional)
2 10-ounce cans diced tomatoes with
green chiles, undrained
1 cup fresh or frozen corn kernels
1 tablespoon chili powder
1 teaspoon cumin seeds, crushed
'/a cup whipping cream
% cup snipped fresh cilantro
Cooking oil 4 6-inch corn tortillas, cut into '/4-inch strips, or i cup coarsely crushed tortilla chips 1 cup queso fresco, crumbled

Steps:

1. In a small bowl stir together the 4 teaspoons chili powder, the ground cumin, and salt. Rub both sides of each chicken breast half with some of the spice mixture. 2. Cook chicken breast halves in a grill pan (or in a large skillet with the olive oil) over medium-high heat for 12 to 15 minutes or until chicken is browned and no longer pink (i70°F), turning once. 3. Meanwhile, in a medium saucepan combine tomatoes, corn, the 1 tablespoon chili powder, and the cumin seeds. Bring to boiling; reduce heat. Simmer, covered for 5 minutes. Stir in the whipping cream Simmer, uncovered, for 5 minutes more Stir in the cilantro. 4. Meanwhile, in a large skillet heat 1 inch of cooking oil over medium-higr heat until hot. Cook the tortilla strips ir hot oil about 1 minute or until golder brown. Using a slotted spoon, remove strips from aiJ; drain on paper towels. If using crushed tortilla chips, omit Step 4.) 5. Spoon tomato sauce on a servins platter and arrange chicken on top. Top with tortilla strips. Sprinkle with queso fresco. Per Serving: 286 CP.L, 15 g fat (6 g sat. fat) 90 mg choi, 608 mg sodium, 33 g carb., 2 g fiber 25 g pro.