Mexicali Stewed Chicken Breast

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 -4 boneless skinless chicken breasts (about 1 1/2 lbs)
• 1 (14 1/2 ounce) can diced fire-roasted tomatoes, undrained
• 1 small onion, chopped (about 1/4 cup)
• 1 (4 ounce) can chopped green chilies
• 1 tablespoon minced fresh garlic
• 3 tablespoons lime juice
• 1 tablespoon hot pepper sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 slice each chicken breast horizontally through to create two thinner pieces of each breast. then slice each of these into at least two pieces (or cut into 3 pieces if one breast seems exceptionally large). set these aside.
• 2 in medium sauce pan combine remaining ingredients. add chicken pieces and bring to boil. simmer about 30 minutes or until chicken is tender.
• 3 remove chicken from sauce. bring sauce back to boil and thicken using 1 tablespoon of cornstarch dissolved in ½ cup of cold water. only use enough of the cornstarch and water mixture to slightly thicken the sauce. it should be about the consistency of thin gravy.
• 4 to serve, place chicken piece on rice, biscuit, or corn bread and ladle small amount of sauce, about 1/4, over the chicken.
• 5 note: a recipe for low fat cornbread or low fat biscuits can be found on this site by chef larz in pennsboro, wv.