Method

Place the chicken breasts between pieces of plastic wrap.  With a meat mallet or rolling pin, pound to an even thickness.  Sprinkle with the salt and pepper.

Heat 2 teaspoons of the oil in each of 2 large nonstick skillets over medium-high heat.  Add 4 chicken breast halves to each skillet and cook until browned and cooked through, about 3 minutes on each side.  Transfer to a plate; set aside.

Add the chickpeas, chiles, broth, tomatoes, garlic, and cumin to one of the skillets.  Cook, mashing about one-fourth of the beans, until the sauce is reduced slightly, about 3 minutes.  Return 4 of the chicken breasts to the skillet and cook until heated through, about 2 minutes longer.  Sprinkle with the cilantro, if using.

Put the remaining 4 chicken breasts in an airtight container and refrigerate up to 3 days to use for the spicy chicken and broccoli stir-fry.

Serves: 4 (plus leftover chicken)

Per serving (1 chicken breast half and generous 1/2 cup sauce): 344 cal. 9 g Fat, 2 g Sat Fat, 0 g Trans Fat, 86 mg Chol, 485 mg Sod, 26 g carb, 6 g Fib, 40 g Prot, 78 mg Calc.  POINTS value: 7

Reprinted with permission from ©Weight Watchers International, Weight Watchers in 20 Minutes, published by Wiley Publishing, Inc.  click for book review

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