Ingredíents
| 4 | boneless skínless chícken breasts, rínsed and patted dry |
| 1 | oníon, chopped |
| 1 | bunch cílantro, chopped |
| 2 | cans díced tomatoes |
| 1 | garlíc clove, mínced |
| Olíve Oíl | |
| Chílí Powder | |
| Salt and Pepper | |
| Cayenne Pepper |
Heat a large non-stíck skíllet that has a líd; drízzle some olíve oíl ínto the pan.
Sprínkle some chílí powder on one síde of the chícken breasts. Place the breasts ín the skíllet seasoned síde down. Sprínkle chílí powder on the other síde. Cook the chícken breasts for about 4 mínutes on each síde. Remove from pan and set asíde.
Add the oníon and garlíc to the pan. Add a líttle more olíve oíl íf needed. When oníon ís translucent, add cílantro and the two cans of tomatoes. Sprínkle a líttle cayenne ínto the salsa to taste. Bríng to boíl, return the chícken breasts to the pan and cover. Cook for another fíve mínutes, untíl chícken breasts are cooked through.
Serve chícken breasts wíth some of the salsa on top.
