Chicken with Green Chiles and Tomatoes over Orzo

1. Cook the orzo according to package directions.
2. Put the chicken breasts between 2 sheets of plastic wrap (or a ziptop baggie) and use a cooking mallet to hammer them out to an even 1/2 inch thickness. Season both sides with salt and pepper.
3. Heat the olive oil in a skillet over medium-high heat. Add chicken breasts to pan. Cook 4-5 minutes per side until browned and juices run clear. (I do this in 2 batches). Put the chicken on a plate; cover and set aside.
4. In the same skillet add tomatoes, chilies, cumin, chili powder, garlic, chicken broth and any juices from the plate of chicken. Cook for 3-5 minutes over medium heat, until sauce is reduced. While that is cooking, slice the chicken.
5. After 3-5 minutes of simmering the sauce, stir cilantro into sauce, then return the sliced chicken to the skillet and mix everything to combine and heat. Serve chicken and sauce over orzo.