Low-Fat Chicken Santa Fe

• 1 can Mexican recipe stewed tomatoes
• 1/4 c. mild or hot green chile salsa
• 3/4 c. chopped onion
• 1 clove garlic, minced
• 1/4 tsp. salt
• 4 boneless, skinless chicken breast halves
• 3 Tbsp. flour
• Pam cooking spray
• 2 tsp. olive oil
• hot, cooked rice
• 1/4 c. nonfat sour cream
• 1 small, ripe avocado, cubed (optional)
• fresh cilantro or parsley leaves (optional)

1. In medium bowl, combine tomatoes, salsa, onion, garlic and salt; set aside.
2. Coat chicken with flour.
3. Spray a large skillet with Pam; add 1 teaspoon olive oil and heat over medium heat. Saute chicken 3 to 4 minutes on each side or until golden brown. Pour sauce over chicken; cover and simmer 15 to 20 minutes or until chicken is tender.

recipe stewed tomatoes, salsa, onion, clove garlic, salt, chicken, flour, spray, olive oil, nonfat sour cream, avocado, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=234556 (may not work)