Chili-Spiced Chicken

1 tsp chili powder

½ tsp ground cumin

½ tsp salt

¼ tsp garlic powder

¼ tsp ground red pepper

6 – 6 oz boneless, skinless chicken breast halves

1 tsp vegetable oil

1 – 14 ½ oz can whole tomatoes, undrained and chopped

½ cup sliced green onions

1 tsp seeded, chopped jalapeno pepper

2 tsp cornstarch

2 Tbsp water

Combine first 5 ingredients, sprinkle over chicken.  Coat a large skillet with cooking spray and add oil.  Place over medium-high heat until hot.  Add chicken; cook 2 minutes on each side or til browned. 

Add tomatoes, green onions, and jalapeno pepper.  Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is tender.  Transfer chicken to a serving platter, using a slotted spoon.

Combine cornstarch and water, stir well.  Add to tomato mixture in skillet; bring to a boil.  Cook, stirring constantly, 1 minute or until slightly thickened.  Spoon over chicken.  Makes 6 servings.