Cumin Chicken

4 boneless skinless chicken breasts (4 ounces each)

2 tablespoons Cumin

1 tablespoon Mediterranean Oregano

1 teaspoon Garlic, Roasted (granulated)

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon olive oil

1 cup tomato sauce (I prefer Pomi Strained Tomatoes)

1/4 cup chicken stock

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1. Optional Step: Arrange each chicken breast between two pieces of plastic wrap and hammer out until 1/2 inch thick. This tenderizes, ensures even surface area and speeds up cooking time.

2. In a small bowl combine Cumin, Mediterranean Oregano, Roasted Garlic Powder, salt and pepper. Mix to combine. Sprinkle 1/2 of the spice mixture over both sides of the chicken.

3. In a large non-stick skillet over medium-high heat. Add the oil and then chicken. Sauté for 3-5 minutes or until chicken is brown on both sides.

4. Add the tomato sauce and chicken stock to the pan. Bring to a boil, then simmer covered for 6-12 minutes or until internal temperature of the chicken is 160ºF.

5. Remove chicken from pan. Stir in the remaining spice mixture to tomato sauce. Bring to a boil uncovered until sauce has thickened, about 5 minutes. Serve chicken with tomato sauce.

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