Serves: 4
Work Time: 10 minutes
Total Time: 20 minutes

• 2 can (14 1/2 ounces) diced tomatoes
• 1/2 cup creamy peanut butter
• 4 garlic cloves
• 1 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 pound chicken breast tenders (sunspark likes less)
• 1 tablespoon vegetable oil

1. Drain tomatoes and reserve juice. In blender at high speed or in food processor with knife blade attached, blend tomato juice, peanut butter, garlic, salt, and crushed red pepper until pureed.
2. In medium bowl, mix cumin and cinnamon; stir in chicken tenders.
3. In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until hot. Add chicken tenders and cook, turning once, until browned, about 5 minutes.
4. Pour peanut-butter mixture and diced tomatoes over chicken; heat to boiling. Reduce heat to low; simmer, uncovered, 5 minutes to blend flavors.

Original recipe is from the GoodHousekeeping site. Our version doubles the sauce, halves the spicy stuff, and drops the cilantro altogether. We also tend to use about 3/4 lb of chicken since the sauce is the really yummy part.


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