Cumin-Spiced Chicken with Chunky Tomato Sauce

Sara made the mistake of letting me make this one night while she chatted it up with our neighbor, Jane.  I got to use the cast iron skillet.  I love the cast iron skillet.  This is a fun recipe with plenty of opportunities to personalize and have some fun.

Ingredients:
Cooking Spray (aka olive oil)
4 (6-oz) skinless, boneless chicken breast halves
3/4 teaspoon ground cumin, divided
1/4 teaspoon salt
1 (10-oz) can mild diced tomatoes and green chilles, undrained
3/4 cup (3 oz) preshredded reduced-fat Mexican blend cheese
2 Tbs chopped fresh cilantro

1. Preheat broiler. Remember to set your rack so that the food will be approximately 8 - 9 inches from the burner.

2. Heat a large ovenproof skillet (hence the cast iron) over medium-high heat; coat pan with cooking spray.  Sprinkle both sides of check evenly with 1/2 teaspoon cumin and salt; cook 6 minutes on each side or until done (I typically find it's closer to 8 minutes, but it's definitely going to depend on the thickness of the chicken breasts and how evenly your skillet heats).  Remove chicken from pan; keep warm.  We'll toss it into the microwave on a plate.

3. Add 1/4 teaspoon cumin and tomatoes to pan; cook 1 minute.  We typically use Rotel.  Return chicken to pan; spoon tomato mixture evenly over chicken.  Sprinkle evenly with cheese; broil 2 minutes or until cheese melts. Top with cilantro.  If you don't have fresh cilantro, we recommend using a small amount of dried cilantro in the tomato mixture.

We took the recipe from myrecipes.com.  The website recommends serving the chicken with a side of Chili-Lime Corn on the Cob.  We'll feature that sometime this summer along with some other varieties of grilled corn on the cob that we've come up with on our own.  On this night, we served it with an old stand-by for us: sweet potato fries.  They're also quick, easy and so tasty!  You'll have to check back later for that recipe, though.

Enjoy!