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2 tablespoons vegetable oil

6 chicken breast halves

Salt and freshly ground black pepper to taste

6 garlic cloves, finely chopped

1 (14 1/2-ounce) can Mexican-style stewed tomatoes

1 large yam, peeled, cut into 1/2-inch dice

1 (4-ounce) can diced green chilies

1 (15-ounce can)yellow or white hominy, drained

1/2 cup chicken broth

1/2 cup packed chopped fresh cilantro, divided

1/4 cup bottled mild green taco sauce

1. Heat oil in large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken until golden brown, about 4 minutes per side. Transfer chicken to a bowl; set aside.
2. Pour off all but 1 tablespoon drippings from skillet. Add garlic and cook about 30 seconds. Add stewed tomatoes, yam, chilies, hominy, broth, 1/4 cup cilantro and taco sauce.
3. Return chicken to skillet, including any juices in bowl, stir to combine and cover skillet. Reduce heat to medium-low and simmer until chicken is just tender, about 20 minutes, removing cover last 5 minutes to reduce juices to sauce consistency.
4. Transfer to large deep serving platter. Garnish with remaining cilantro.

Serves 4 to 6.