Chicken in Creamy Avocado Sauce

4 boneless skinless chicken breasts
1 Tbsp olive oil
1-1/2 tsp. ground cumin
1/2 tsp. salt
1/8 tsp. cayenne pepper
1 (14-oz.) can stewed tomatoes
1/3 cup sour cream
1 ripe avocado, sliced
2 cloves garlic, minced
1/4 cup chopped cilantro

Pound chicken to 1/2-inch thickness. Heat oil in a large skillet.

Sprinkle chicken with cumin, salt and cayenne pepper. Place chicken in skillet and cook over medium-high heat; 2 minutes per side. Add tomatoes; cover and simmer until chicken is cooked through 5-6 minutes. Transfer to serving platter; keep warm.

Cook juices in skillet over high heat until thickened, about 2 minutes. Reduce to low heat; stir in sour cream, avocado, garlic and cilantro until will blended. Pour over chicken and serve.