Same type of chicken breasts. But for Mexican style, season the flour for coating with cumin, oregano, and a dash of cinnamon.

Heat cooking oil and fry breasts until done. Remove and set aside.

In the same pan, fry some red onion slices. Add a small can of whole, peeled Anaheim chilies, drained and sliced into long strips. And a chopped tomato (or 2, if they're small).

Add 1/4 cup water and a chicken bouillon cube, or packet of powdered chicken broth. Add a dash of chili powder, if desired. Cook until heated through. Return chicken to pan and coat with sauce. Garnish with fresh cilantro, and orange and avocado slices. Serve with beans or rice.