Cumin Chicken

• 2 whole chicken breasts, split
• 2 tsp. ground cumin
• 1/2 tsp. oregano leaves, crushed
• 1/2 tsp. garlic salt
• 2 Tbsp. vegetable oil
• 1/2 c. Pace picante sauce
• 1/4 c. water
• 1 tsp. instant chicken bouillon

1. Remove skin and fat from chicken.
2. Combine 1 teaspoon of the cumin, oregano and garlic salt; mix well.
3. Rub into chicken. Lightly brown chicken in oil in large skillet; drain off fat. Combine remaining cumin, picante sauce, water and instant bouillon, mixing well; pour over chicken.
4. Bring to a boil; reduce heat. Cover and simmer 30 to 40 minutes or until chicken is tender. Remove chicken to serving platter; keep warm.
5. Cook and stir sauce mixture in skillet over medium-high heat until liquid is reduced and sauce is slightly thickened.
6. Skim fat from sauce; drizzle sauce over chicken.
7. Serve with additional picante sauce.
8. Yields 4 servings.

chicken breasts, ground cumin, oregano, garlic salt, vegetable oil, picante sauce, water, instant chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1068373 (may not work)