Chicken With Mexican Salsa

• 2 lbs chicken breast, skinless and boneless
• 14oz can fire roasted tomatoes
• 4 cloves garlic with skins
• 1.5 T jarred jalapenos
• 1 cup chicken broth
• Salt and pepper
• 1 teaspoon each coriander, cumin and chili power
• Olive oil
• Fresh cilantro

1. Combine the coriander, cumin and chili powder and sprinkle evenly on the chicken. Set aside.
2. Roast the garlic in a dry frying pan for approximately 15 minutes or until charred. Remove the outer paper skin.
3. Combine the tomatoes, jalapenos and garlic in a blender or emulsifier. Set aside.
4. Heat the oil in a large sauce pan. Sear the chicken, approximately 4 minutes a side. Do it in 2 batches if necessary. Remove the chicken and set aside.
5. Add the tomato salsa and chicken broth to the pan and bring to a boil. Should only take a minute or so. Add the chicken and cook until done, approximately 12-15 minutes.
6. Sprinkle the fresh salsa on top. Service with rich and/or black beans.

chicken, fire roasted tomatoes, garlic, t, chicken broth, salt, each coriander, olive oil, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/chicken-with-mexican-salsa-53093561 (may not work)