Mexicana Chicken

• 1/2 cinnamon stick, broken into small pieces
• 1 teaspoon sesame seeds
• 1/2 teaspoon whole cloves
• 1 tablespoon chili powder
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 medium yellow onion, chopped
• 3/4 cup reduced-sodium chicken broth
• 1/4 cup no-salt-added tomato sauce
• 2 tomatillos, peeled and chopped
• 1 large tomatoes, chopped
• 4 boneless skinless chicken breast halves

1. In a small nonstick skillet combine cinnamon stick, sesame seeds and cloves. Cook over low heat, stirring, until fragrant, about 3 minutes. Stir in chili powder.
2. In a blender, food processor or small coffee grinder, process the spice mixture until ground. Set aside.
3. In a small sauce pan, heat oil over medium heat. Add garlic and onion. Cook, stirring, until softened, about 3 minutes. Add broth, tomato sauce, tomatillos, tomato and reserved spice mixture.
4. Meanwhile, preheat broiler. Sprinkle chicken with 1 tsp ground cinnamon (not from mixture prepared above). Broil, turning once, until no longer pink, about 10 minutes. Place on serving plates; spoon sauce over top. Serve immediately.
5. Optional cooking methods.
6. Crock Pot -- Complete steps 1 - 3, place mixture and raw chicken in crock pot and cook until chicken is no longer pink inside.
7. Stove top -- Complete step 1 - 3, bring sauce mix to a boil and then add raw chicken. Cook until chicken is not longer pink inside.

cinnamon, sesame seeds, whole cloves, chili powder, olive oil, garlic, yellow onion, chicken broth, nosalt, tomatoes, chicken

Taken from www.food.com/recipe/mexicana-chicken-288584 (may not work)