Serve with rice or as a burrito filling.

Makes 6 servings.

INGREDIENTS

  • 114 1/2-ounce can mexican-style or regular stewed tomatoes
  • 1/2cup orange juice
  • 1/2cup canned low-salt chicken broth
  • 2tablespoons chili powder
  • 2tablespoons fresh lime juice
  • 3large garlic cloves, chopped
  • 2teaspoons dried oregano
  • 1tablespoon dark brown sugar
  • 1/2teaspoon ground cumin3tablespoons olive oil
  • 6skinless boneless chicken breast halves

    DIRECTIONS

    Puree first 9 ingredients in blender.


    Heat oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; sauté until brown, about 2 minutes per side. Add sauce from blender. Reduce heat to medium. Simmer uncovered until chicken is cooked through, turning chicken over once, about 10 minutes. Using tongs, transfer chicken to work surface. Continue to simmer sauce until slightly thickened, about 5 minutes longer. Season sauce with salt and pepper.


    Cut chicken crosswise into thin slices. Return to sauce and heat through.