Chili-Spiced Chicken Breasts

• 3/4 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/8 to 1/4 teaspoon cayenne pepper
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 teaspoon canola oil
• 1/4 cup chopped green onions
• 1 jalapeno pepper, seeded and finely chopped
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 teaspoon cornstarch
• 2 teaspoons water

1. Combine the first five ingredients; rub over chicken. In a nonstick skillet, brown chicken in oil on both sides. Add onions, jalapeno and garlic; saute for 1 minute.
2. Add tomatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear. Remove chicken and keep warm.
3. In a small bowl, combine cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 1 minute or until slightly thickened.

chili powder, salt, ground cumin, garlic, cayenne pepper, chicken breast halves, canola oil, green onions, pepper, garlic, tomatoes, cornstarch, water

Taken from www.tasteofhome.com/recipes/chili-spiced-chicken-breasts/ (may not work)