A comforting dish from the Boston Globe.The leftovers are delicious rolled up in a tortilla for lunch the next day.

Chili Chicken

4 boned and skinned chicken breasts -- (about 1 1/4 pounds)

2 tablespoons seasoned bread crumbs

1 tablespoon olive oil

1 14.5 oz can diced tomatoes -- undrained

1 10 oz package frozen corn -- thawed

3/4 cup beef broth

1 clove garlic -- pressed

2 tablespoons tomato paste

1 1/2 teaspoons chili powder -- or to taste

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

salt and pepper -- to taste

Lightly coat the chicken with the bread crumbs. In a large non-stick skillet, heat the oil over medium-high heat. Add the chicken and cook until golden brown on both sides, about 6 minutes. Transfer the chicken to a plate.

Add the undrained tomatoes, corn, broth, garlic, tomato paste, chili powder, cumin, oregano, salt and pepper to the skillet. Stir to combine. Return the chicken to the pan and nestle in the vegetables. Spoon a little of the tomato mixture over the top.

Cover and simmer gently until the chicken is cooked through, about 10 minutes. Uncover and simmer for 1 to 2 minutes, or until the sauce is lightly thickened.

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NOTES : Makes 4 servings -- 6 WW points per serving!

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