3 ounces onion -- whole or sliced

12 ounces chicken breast -- skinned and boned

1 teaspoon cumin -- ground

1/2 teaspoon cinnamon -- ground

1 1/2 teaspoons corn -- safflower, or

canola oil 2 plum tomatoes

1/2 jalapeno or serrano chile

1 tablespoon lemon juice

2 tablespoons peanut butter

1/2 teaspoon garlic -- minced, in oil

1/2 cup tomato puree

Fresh cilantro leaves

(1) Slice onion. (2) Wash and dry chicken breasts and rub with cumin and cinnamon on both sides. (3) Heat oil in large skillet and saut‚ onion and chicken in hot oil, browning chicken on both sides. (4) Wash plum tomatoes and cut into large chunks. Halve jalapeno and remove seeds; reserve half for another use. Cut jalapeno into 2 or 3 pieces. Turn on food processor and add pepper through feed tube. Open processor and add plum tomatoes, lemon juice, peanut butter, garlic and puree. Process to blend well. (5) When chicken is browned on both sides, pour the sauce over. Cover, reduce heat and simmer about 5-7 minutes, until chicken is cooked. (6) Prepare cilantro leaves. Spoon some of sauce over rice and garnish with cilantro.

Formatted by Ryan Walberg