Chili Chicken - 6 pts

[Peacefire]

Chili Chicken

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

2 tablesthingys seasoned bread crumbs

1 tablesthingy 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 tablesthingys tomato paste

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

1/2 teasthingy ground cumin

1/2 teasthingy 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. Sthingy 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!