I made this recipe awhile back when I was trying to lose some of the lingering baby weight and I went on a heathy cooking spree. I saw it one of my old posts and decided to bring it back for this weeks menu.
It’s easy to make, healthy and everyone at our house likes it. Plus, it only has 6 ingedients which is definitely a bonus.
Cumin Chicken
Recipe from myrecipes.com 
Cumin Chicken
skinless, boneless chicken breast halves
3/4 teaspoons of cumin, divided
1 can mild Rotel tomatoes
3/4 reduced fat Mexican blend cheese, shredded
1/4 teaspoon of salt
2 tablespoons chopped, fresh cilantro
Preheat broiler.
Heat a large skillet (ovenproof) over medium-high heat and coat with cooking spray. Sprinkle both sides of chicken breast evenly with 1/2 teaspoon cumin and a little salt. Cook on each side until done (6-8 minutes depending on your stoves temperature settings). When chicken is finshed cooking remove it from the pan; keep warm.
Add 1/4 teaspoon cumin, a little salt and tomoatoes to pan and cook for about 1 minute. Return chicken to the mixture and spoon evenly over each chicken breast. Sprinkle evenly with cheese and broil until cheese has melted. Top with fresh cilantro.
I served this with blackened corn on the cob which is simply your favorite blaackened seasoned mixed with softened butter and then spread over already cooked corn on the cob.
this sounds delicious :o)
This really looks delicious. I’ve got this on my menu for next week. I rarely mess with my planned menus, but this dish looks like a winner. Thanks so much for sharing the recipe!