Mexicali Stewed Chicken Breast

Ingredients

• 2-4 boneless skinless chicken breasts (about 1 1/2 lbs)

• 1 (14 1/2 ounce) can diced fire roasted tomatoes, undrained
• 1 small onion, chopped (about 1/4 cup)

• 1 (4 ounce) can chopped green chilies
• 1 tablespoon minced fresh garlic
• 3 tablespoons lime juice
• 1 tablespoon hot pepper sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. 1

   Slice each chicken breast horizontally through to create two thinner pieces of each breast. Then slice each of these into at least two pieces (or cut into 3 pieces if one breast seems exceptionally large). Set these aside.

2. 2

   In medium sauce pan combine remaining ingredients. Add chicken pieces and bring to boil. Simmer about 30 minutes or until chicken is tender.

3. 3

   Remove chicken from sauce. Bring sauce back to boil and thicken using 1 tablespoon of cornstarch dissolved in ½ cup of cold water. Only use enough of the cornstarch and water mixture to slightly thicken the sauce. It should be about the consistency of thin gravy.

4. 4

   To serve, place chicken piece on rice, biscuit, or corn bread and ladle small amount of sauce, about 1/4, over the chicken.

5. 5

   Note: A recipe for low fat cornbread or low fat biscuits can be found on this site by Chef Larz in Pennsboro, WV.