Cooking Directions

• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken in 2 batches and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
• Stir the tomato sauce, picante sauce, cocoa powder, brown sugar, cumin, cinnamon and garlic powder in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.

Ingredients

• 1 tablespoon vegetable oil
• 1.5 pounds skinless, boneless chicken breast halves(6 breast halves)
• 1 can (about 15 ounces) tomato sauce
• 0.5 cup Pace® Picante Sauce
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon packed brown sugar
• 1 teaspoon cumin
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon garlic powderor 1 clove garlic, minced
• 2 cups long grain white rice, cooked without salt, according to package directions (about 6 cups)