Chicken Picadillo

Ingredients:

1 lb ground chicken breast
1 chopped onion
1 tbsp. ground cumin
1 tsp. ground cinnamon
3 garlic cloves, minced
1 cup bottled salsa
1/3 cup golden raisins
1/4 cup slivered almonds, toasted
chopped fresh cilantro


Directions:

Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook for 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon, and garlic, and cook for 3 minutes or until chicken is done, stirring frequently. Stir in salsa and raisins. Cover, reduce heat, and simmer for 5 minutes or until thoroughly heated. Stir in almonds and cilantro. Garnish with cilantro sprigs, if desired.

To turn leftovers into chili, heat with 1 can navy beans, 1 small can no-salt-added tomato sauce, splash balsamic vinegar, splash red wine vinegar, chili powder, chipotle powder, and white pepper.