1` can (14.5 ounces) diced tomatoes with chipotle peppers
4 boneless, skinless chicken breasts (2 pounds)
2 tablespoons sugar
1 tsp pepper
1 tsp salt
2 tablespoons olive oil
1 cup chopped onion
2 tsps minced garlic
In a large skillet, saute the onion and garlic until tender. Sprinkle a dash of salt and pepper on both sides of the chicken. Add the chicken and cook until each side is lightly browned, around two to three minutes per side. Mix together tomatoes and sugar and pour over the chicken mixture. Bring to a boil then turn the burner to simmer. Cover and cook for twenty minutes. Sprinkle each piece of chicken with the Mexican cheese and serve. This is great served with a salad and French bread.
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