1 teaspoon sesame seed
1/2 teaspoon whole cloves
1 tablespoon chili powder
1 tablespoon olive oil
2 cloves garlic, minced
1 medium yellow onion (about 1 cup)
3/4 cup chicken broth
1/4 cup no-salt added tomato sauce
1 tomatillos, peeled and chopped
1 large tomato, chopped
4 skinless boneless chicken breasts
1 teaspoon ground cinnamon

In a small skillet, combine sesame seed and cloves. Cook over low heat stirring until fragrant, about 3 minutes. Stir in chili powder.

In a blender or food processor fitted with a metal blade, process spice mixture until ground. Set aside. In a small saucepan, heat oil over medium heat. Add garlic and onion. Cook, stirring, until softened, about 3 minutes. Add broth, tomato sauce, tomatillos, tomato, and reserved spice mixture. Cook until thickened, about 15 minutes.

Meanwhile, preheat broiler. Sprinkle chicken with ground cinnamon. Broil, turning once, until no longer pink, about 10 minutes. Place on serving plates. Spoon sauce over the top. Serve immediately.
Serves 4