Ingredients:
- 4 – boneless, skinless chicken breast halves
- 3 ounces (half of a 6 oz. can) tomato paste
- 2 teaspoons brown sugar
- 1 teaspoon granulated garlic
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/3 cup peanut or vegetable oil
- 2 tablespoons cider vinegar
Directions:
- Trim the breast halves of any excess fat or tissue.
- In a bowl whisk together the tomato paste, brown sugar, garlic, cumin, chili powder, oil, and cider vinegar.
Place the breast halves in a gallon size zip lock plastic bag. Pour in the marinade from the bowl.
Squeeze excess air from the bag and carefully seal the bag. Massage the marinade around in the bag to distribute it all over the chicken breasts.
Place the bag on a platter and place it in refrigeration for 6 hours, or overnight. Flip the bag a few times as it marinates. - When ready to cook empty the bag into a wide skillet set over medium high heat. Cook the chicken for about 5 minutes on one side. Place the partially cooked chicken on a platter. Stir the V8 juice into the pan sauce and stir it to blend. Return chicken to the skillet, uncooked side down. Cook the chicken at a simmer for 5 to 6 minutes, or until done. Makes 4 lunch, or 2 dinner portions.
Recipe Brought to you by:
2406 Molly Pitcher Highway S., Chambersburg PA 17202
