Chile Enchilada Chicken Breasts

Chile Enchilada Chicken Breasts

4 Boneless Skinless Chicken Breasts with Rib Meat
1 tablespoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1 can enchilada sauce, 10 oz.
2 jalapeno peppers, whole, canned; seeded and cut in strips
1/2 cup Mexican cheese blend, shredded

Wash hands. Remove protective glaze from frozen chicken by holding under lukewarm running water about 1 minute. Pat dry. Wash hands.
Heat oil in large nonstick skillet over medium-high. Add chicken; sprinkle with salt and pepper. Cook 4 to 5 minutes per side or until browned.
Stir cumin into enchilada sauce. Pour sauce over chicken. Cover; reduce heat and simmer, turning once or twice, 10 minutes. Remove cover and cook an additional 5 minutes or until chicken is done (internal temp 170°F).
Spoon sauce over chicken. Top with chilies and cheese. Cover and cook 2 to 5 minutes or until cheese melts.

Serving Suggestion: Serve with Mexican-style black beans and seasoned rice. Refrigerate leftovers.

Substitution Tip: To substitute Fresh Chicken, simply decrease cooking time by about one-third.