Mexicana Chicken

• cinnamon stick, broken into small pieces↗1⁄2
• sesame seeds↗1 teaspoon
• whole cloves↗1⁄2 teaspoon
• chili powder↗1 tablespoon
• olive oil↗1 tablespoon
• garlic cloves, minced↗2
• medium yellow onion, chopped↗1
• reduced-sodium chicken broth↗3⁄4 cup
• no-salt-added tomato sauce↗1⁄4 cup
• tomatillos, peeled and chopped2
• large tomatoes, chopped↗1
• boneless skinless chicken breast halves↗4

Step-by-step instructions

1. 1

   In a small nonstick skillet combine cinnamon stick, sesame seeds and cloves. Cook over low heat, stirring, until fragrant, about 3 minutes. Stir in chili powder.

2. 2

   In a blender, food processor or small coffee grinder, process the spice mixture until ground. Set aside.

3. 3

   In a small sauce pan, heat oil over medium heat. Add garlic and onion. Cook, stirring, until softened, about 3 minutes. Add broth, tomato sauce, tomatillos, tomato and reserved spice mixture.

4. 4

   Meanwhile, preheat broiler. Sprinkle chicken with 1 tsp ground cinnamon (not from mixture prepared above). Broil, turning once, until no longer pink, about 10 minutes. Place on serving plates; spoon sauce over top. Serve immediately.

5. 5

   Optional cooking methods.

6. 6

   Crock Pot -- Complete steps 1 - 3, place mixture and raw chicken in crock pot and cook until chicken is no longer pink inside.

7. 7

   Stove top -- Complete step 1 - 3, bring sauce mix to a boil and then add raw chicken. Cook until chicken is not longer pink inside.