Source: eatchicken.com

4 boneless, skinless chicken breast halves
2 tablespoons olive oil
2/3 cup prepared tomato/pepper salsa
1 cup white bread crumbs
1 tablespoon plus 1/2 teaspoon taco seasoning mix
1 teaspoon brown sugar
Saut?d red, green and yellow bell pepper strips
2 teaspoons unsweetened cocoa powder, divided
1 tablespoon plus 1 teaspoon finely chopped fresh sage, divided

In plastic bag, mix together bread crumbs, 1 tablespoon of the taco seasoning mix, 1 teaspoon cocoa powder and 1 tablespoon sage. Add chicken and shake until each piece is well coated.

In large heavy skillet, place oil and heat to medium temperature. Add chicken and saut? turning, about 6 minutes, or until brown on both sides. Cover and cook about 25 minutes or until fork can be inserted in chicken with ease.

In small saucepan, place salsa, sugar, remaining 1 teaspoon cocoa powder and remaining 1 teaspoon sage. Heat on low temperature and simmer 2 minutes. Cover and reduce heat to warm. Remove chicken from skillet to warm plate and top with salsa. Garnish with pepper strips.

Makes 4 servings.