Chili Chicken



4 boned and skinned chicken breasts -- (about 1 1/4 pounds)



2 tablespoons seasoned bread crumbs



1 tablespoon olive oil



1 14.5 oz can diced tomatoes -- undrained



1 10 oz package frozen corn -- thawed



3/4 cup beef broth



1 clove garlic -- pressed



2 tablespoons tomato paste



1 1/2 teaspoons chili powder -- or to taste



1/2 teaspoon ground cumin



1/2 teaspoon dried oregano



salt and pepper -- to taste



Lightly coat the chicken with the bread crumbs. In a large non-stick

skillet, heat the oil over medium-high heat. Add the chicken and cook

until golden brown on both sides, about 6 minutes. Transfer the

chicken to a plate.



Add the undrained tomatoes, corn, broth, garlic, tomato paste, chili

powder, cumin, oregano, salt and pepper to the skillet. Stir to

combine. Return the chicken to the pan and nestle in the vegetables.

Spoon a little of the tomato mixture over the top.



Cover and simmer gently until the chicken is cooked through, about 10

minutes. Uncover and simmer for 1 to 2 minutes, or until the sauce is

lightly thickened.



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NOTES : Makes 4 servings -- 6 WW points per serving!













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