Chicken Picadillo

From Cooking Light.  Serve with black beans and rice and tortillas. Leftover chicken mixture can be reheated and served on hot tortillas.1 lb skinless, boneless chicken breast

2 tsp olive oil

1 c chopped onion

1 1/2 tsp ground cumin

1/2 tsp salt

1/4 tsp ground cinnamon

3 garlic cloves, minced

1 c bottled salsa

1/3 c golden raisins

1/4 slivered almonds, toasted

1/4 c chopped fresh cilantro

1. Place chicken in a food processor; pulse until ground.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook for 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon, and garlic, and cook for 3 minutes or until chicken is done, stirring frequently. Stir in salsa and raisins. Cover, reduce heat, and simmer for 5 minutes or until thoroughly heated. Stir in almonds and cilantro. Yield: 4 servings.


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