Tomatillo Chicken

 Alex couldn't stop praising this dish.  Doesn't look like much, but the flavor is stupendous!  Serve on top of the Coconut-Lime Rice (recipe below) and you have an amazing and simple meal!

2 tsp ground cumin
1/2 tsp salt
1/2 tsp freshly ground black pepper
4 (6 oz) skinless, boneless chicken breast halves
Cooking spray
1 Tbsp olive oil
1 1/2 cups chopped tomatillos (about 4 tomatillos)
2 Tbsp minced seeded jalapeno pepper (1 pepper)
(Can substitute 1 3/4 cups ready-to-serve tomatillo salsa or salsa verde for the 2 ingredients above)
Lime wedges (optional)

Combine first 3 ingredients in a small bowl; rub mixture over chicken.

Place a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add chicken; cook 6 minutes on each side or until done.  Remove chicken from pan, and keep warm.

Add oil to pan.  Stir in tomatillos and jalapeno pepper (or salsa).  Cook, stirring constantly, 3 minutes or until tender and saucy.  Place a chicken breast half on each of 4 plates.  Spoon sauce evenly over chicken.  Garnish with lime wedges, if desired.

Yield: 4 servings.