Ingredients
1
can (14.5 oz) Muir Glen™ organic diced tomatoes
1/4
cup creamy peanut butter
1/4
cup loosely packed fresh cilantro leaves
3
cloves garlic
1/2
teaspoon salt
1/4
teaspoon crushed red pepper flakes
1 1/2
teaspoons ground cumin
1/2
teaspoon cinnamon
1
lb uncooked chicken breast tenders (not breaded), cut in half
1
tablespoon olive oil
Preparation
Drain tomatoes, reserving juice. In food processor bowl with metal blade, place reserved juice, peanut butter, cilantro leaves, garlic, salt and pepper flakes. Cover; process with on-and-off pulses until mixture is pureed.
In medium bowl, combine cumin and cinnamon. Add chicken; toss to coat.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken to skillet; cook 5 minutes, turning occasionally, until chicken is light golden brown. Stir in tomatoes and peanut butter mixture. Heat to boiling. Reduce heat to low; simmer uncovered 5 minutes to blend flavors.
