Chicken Picante

Description
Chicken Picante from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
 * Cook Time: 30 minutes
 * Serves: 6

Ingredients

 * 3 tablespoons olive oil
 * 6 skinless, boneless chicken breast halves, cut crosswise into ½-inch wide strips
 * 3 x 14½ oz cans Mexican-style stewed tomatoes
 * 1 x 29½ oz can hominy, drained or 3 cups whole kernel corn
 * 1 tablespoon chili powder or to taste
 * ½ cup cilantro, chopped
 * salt and pepper to taste

Directions

 * 1) Heat olive oil in a large, heavy skillet over medium-low heat.
 * 2) Add chicken to the skillet and sauté until no longer pink, about 3 minutes.
 * 3) Add tomatoes, hominy and chili powder and bring to a boil.
 * 4) Reduce heat and simmer uncovered until chicken is cooked through and sauce is slightly thickened, breaking up tomatoes with back of spoon, about 8 minutes.
 * 5) Mix in cilantro and season to taste with salt and pepper.