Instructions: Directions are for cooking in Microwave oven.

*Use dried peppers
*OR* 1/4 ts curshed red pepper flakes.
*Chicken: 3 whole medium breasts, skinned, bonned and halved lengthwise.
*You may substitute blanched almonds for the pumpkin seeds. Whichever you use should be toasted. Cut up peppers if using fresh, discarding stems and seeds. In 1 Cup glass measure combine peppers and water. Micro-cook uncovered on high power (100%) 30 to 60 secondends or until boiling. Let stand 30 minutes; drain. Set aside. Rinse chicken; pat dry. In a 12"x8"x2" micro-safe baking dish arrange thicker parts of chicken toward edge. Tuck under thin parts.

Sprinkle with salt and pepper. Cover with plastic wrap and vent. Cook on high (100%) power 8 to 10 minutes or until no longer pink, rearranging once. For sauce, in a blender container combine, broth, tomato, onion, seeds or nuts, garlic, sugar, salt, coriander and cinnamon. Cover; blend till nearly smooth, scraping sides as needed. Transfer to a 4-cup glas measure; cook, uncovered on high 1 to 2 minutes or till bubly, stirring once. Serve with sauce and listed garnishes.

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