Ingredients
2 teaspoons ground cumin, divided1/2 teaspoon dried oregano1/4 teaspoon garlic salt1 tablespoon canola oil4 boneless skinless chicken breast halves (4 ounces each)1/2 cup picante sauce1/4 cup water1 teaspoon reduced-sodium chicken bouillon granules
Preparation
Mix 1 teaspoon cumin, oregano and garlic salt; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides.
In a small bowl, mix picante sauce, water, bouillon and remaining cumin; pour over chicken. Bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 8-12 minutes.
Remove chicken from pan; keep warm. Bring sauce to a boil; cook, uncovered, until thickened, stirring occasionally, 3-4 minutes. Serve with chicken.
