Mexicana Chicken

Recipe from a card I received in the mail. I call it Jamaican Chicken because it reminds me of food I had while working in Jamaica.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄2 cinnamon stick, broken into small pieces
• 1  teaspoon sesame seeds
• 1⁄2 teaspoon whole cloves
• 1  tablespoon chili powder
• 1  tablespoon olive oil
• 2  garlic cloves, minced
• 1  medium yellow onion, chopped
• 3⁄4 cup reduced-sodium chicken broth
• 1⁄4 cup no-salt-added tomato sauce
• 2  tomatillos, peeled and chopped
• 1  large tomatoes, chopped
• 4  boneless skinless chicken breast halves

Directions

1. In a small nonstick skillet combine cinnamon stick, sesame seeds and cloves. Cook over low heat, stirring, until fragrant, about 3 minutes. Stir in chili powder.
2. In a blender, food processor or small coffee grinder, process the spice mixture until ground. Set aside.
3. In a small sauce pan, heat oil over medium heat. Add garlic and onion. Cook, stirring, until softened, about 3 minutes. Add broth, tomato sauce, tomatillos, tomato and reserved spice mixture.
4. Meanwhile, preheat broiler. Sprinkle chicken with 1 tsp ground cinnamon (not from mixture prepared above). Broil, turning once, until no longer pink, about 10 minutes. Place on serving plates; spoon sauce over top. Serve immediately.
5. Optional cooking methods.
6. Crock Pot -- Complete steps 1 - 3, place mixture and raw chicken in crock pot and cook until chicken is no longer pink inside.
7. Stove top -- Complete step 1 - 3, bring sauce mix to a boil and then add raw chicken. Cook until chicken is not longer pink inside.