Chicken Picadillo

This is out of the Cooking Light "The Essential Dinner Tonight Cookbook". It was amazing!

1 lb skinless, boneless chicken breast

2 tsp olive oil

1 cup chopped onion

1 1/2 tsp ground cumin

1/2 tsp salt

1/4 tsp ground cinnamon

3 garlic cloves, minced

1 cup bottled salsa (I used canned diced tomatoes with chilies)

1/3 cup golden raisins

1/4 cup slivered almonds, toasted

1/4 cup chopped fresh cilantro

1. Place chicken in a food processor; pulse until ground. (I just chopped mine really small since I don't have a food processor)

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; cook 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon, and garlic to pan; cook 3 minutes or until chicken is done, stirring frequently. Stir in salsa (or tomatoes) and raisins to chicken mixture in pan; cover, reduce heat, and simmer 5 minutes or until thoroughly heated. Remove pan from heat; stir in almonds and chopped cilantro.

Serve in hot tortillas with shredded lettuce, chopped tomatoes, and light sour cream (we added mango to ours as well).

Tip: to toast nuts quickly, place them on a paper plate and microwave at HIGH 1 to 2 minutes, or until nuts smell toasted.