Mexicana Chicken - cooking recipe

Ingredients

1/2 cinnamon stick, broken into small pieces
1 teaspoon sesame seeds
1/2 teaspoon whole cloves
1 tablespoon chili powder
1 tablespoon olive oil
2 garlic cloves, minced
1 medium yellow onion, chopped
3/4 cup reduced-sodium chicken broth
1/4 cup no-salt-added tomato sauce
2 tomatillos, peeled and chopped
1 large tomatoes, chopped
4 boneless skinless chicken breast halves

Preparation

In a small nonstick skillet combine cinnamon stick, sesame seeds and cloves. Cook over low heat, stirring, until fragrant, about 3 minutes. Stir in chili powder.
In a blender, food processor or small coffee grinder, process the spice mixture until ground. Set aside.
In a small sauce pan, heat oil over medium heat. Add garlic and onion. Cook, stirring, until softened, about 3 minutes. Add broth, tomato sauce, tomatillos, tomato and reserved spice mixture.
Meanwhile, preheat broiler. Sprinkle chicken with 1 tsp ground cinnamon (not from mixture prepared above). Broil, turning once, until no longer pink, about 10 minutes. Place on serving plates; spoon sauce over top. Serve immediately.
Optional cooking methods.
Crock Pot -- Complete steps 1 - 3, place mixture and raw chicken in crock pot and cook until chicken is no longer pink inside.
Stove top -- Complete step 1 - 3, bring sauce mix to a boil and then add raw chicken. Cook until chicken is not longer pink inside.