Ingredients Jump to Instructions ↓

  1. 1 can(s) (14 1/2-ounce) diced tomatoes 1/4 cup(s) (packed ) fresh cilanto leaves 1/4 cup(s) creamy peanut butter 2 clove(s) garlic 1/2 teaspoon(s) salt 1/4 teaspoon(s) crushed red pepper 1 teaspoon(s) ground cumin 1/4 teaspoon(s) ground cinnamon 1 pound(s) chicken breast tenders 1 tablespoon(s) vegetable oil

Instructions Jump to Ingredients ↑

  1. Drain tomatoes and reserve juice. In blender at high speed or in food processor with knife blade attached, blend tomato juice, cilantro, peanut butter, garlic, salt, and crushed red pepper until pureed. In medium bowl, mix cumin and cinnamon; stir in chicken tenders. 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. Pour peanut-butter mixture and diced tomatoes over chicken; heat to boiling. Reduce heat to low; simmer, uncovered, 5 minutes to blend flavors.


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