Recipe - Cumin Chicken 4 pts per serving

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Cumin Chicken

2 tsp ground cumin, divided
1/2 tsp dried oregano
1/4 tsp garlic salt
4 boneless skinless chicken breast halves (4 ounces each)
1 TBS canola oil
1/2 cup picante sauce
1/4 cup water
1 tsp reduced-sodium chicken bouillon granules

Combine 1 tsp cumin, oregano and garlic salt; sprinkle over both sides of chicken. In a large nonstick skillet, brown chicken in oil on both sides.

Combine the picane sauce, water, bouillon and remaingin cumin; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until chicken is no longer pink.

Remove chicken and keep warm. Cook and stir the sauce over medium-high heat for 3-5 minutes or until thickened. Serve 3 Tbs with one piece chicken

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