4 (4 oz.) chicken breast halves, boned and skinned
1 tbsp. olive oil
2 cloves garlic, minced
1 onion, chopped
2 bell peppers, sliced
1 jalapeno pepper, minced
1 1/2 c. chicken broth
1/2 c. raisins
1/4 c. tomato paste
1 tsp. ground coriander

Cook chicken in oil 8 minutes, turning once. Remove from pan. Add garlic, onion, and peppers; saute 2 minutes. Mix in broth, raisins, tomato paste and coriander. Bring to boil; simmer 10 minutes. Return chicken to skillet and heat. Season with salt and pepper. Serve with rice.