1 teaspoon ground cumin
1 teaspoon sugar
1/4 teaspoon salt
4 boneless skinless chicken breast halves
1/2 cup mild picante sauce
1/2 to 1 medium chipotle chile in adobo sauce, minced*
2 teaspoons adobo sauce
2 teaspoons extra-virgin olive oil
4 tablespoons chopped fresh cilantro, divided
1/4 cup light sour cream or plain organic yogurt
1. Combine cumin, sugar and salt in small bowl; sprinkle over chicken. Combine picante sauce, chipotle chile and adobo sauce in same small bowl.
2. Heat oil in large nonstick skillet over medium-high heat until hot. Cook chicken 4 minutes or until browned. Turn; top with picante sauce mixture. Reduce heat to medium-low; simmer, covered, 6 to 8 minutes or until chicken is no longer pink in center.
3. Remove from heat. Stir 3 tablespoons of the cilantro into sauce. Serve topped with sour cream and remaining 1 tablespoon cilantro.
PER SERVING: 210 calories, 8 g total fat (2.5 g saturated fat), 28 g protein, 5 g carbohydrate, 80 mg cholesterol, 515 mg sodium, 1 g fiber
TIP *Chipotle chiles in adobo sauce can be found in the Hispanic section of the supermarket. Remove veins and seeds for less heat. Refrigerate remaining chiles for about 1 week.