Creamy Coconut Milk Chicken

Pat dry the chicken breasts with paper towels and set aside.

In a small mixing bowl combine cumin, paprika, oregano, cayenne pepper, salt, and black pepper; stir until thoroughly incorporated.

Rub the seasoning mixture all over the chicken breasts.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken breasts to the heated oil and cook for 6 to 7 minutes on each side or until browned and almost cooked through. Cooking time will depend on the size of the chicken breasts.

Remove chicken from skillet and set aside on a plate; keep covered.

Add remaining olive oil to the skillet; add onions to the heated oil and cook for 2 to 3 minutes, or until tender and translucent.

Stir in garlic and cook for 30 seconds. Add tomatoes and continue to cook for 5 minutes, or until tomatoes are soft.

Stir in the coconut milk and bring to a simmer; let simmer for 5 minutes, or until sauce thickens.

Return chicken breasts to the skillet; reduce heat to medium-low and cook for 4 to 5 more minutes, or until chicken is cooked through. Chicken is done when internal temperature registers at 165˚F.

Taste the sauce for salt and pepper; adjust accordingly.

Garnish with cilantro or parsley, and serve.