Preheat oven to 375F.

Spray a roasting pan with non-stick spray.

Coat a medium to large skillet with olive oil.

Heat the skillet on medium heat.

Coat the chicken breasts with breadcrumbs on both sides.

Place two breaded chicken breasts into the heated skillet.

Brown the chicken breasts on both sides.

Repeat for the remaining chicken breasts.

Place the browned chicken breasts in the prepared roasting pan.

Bake the chicken breasts for 20 minutes.

While the chicken is baking, prepare the Tasso sauce.

Soak 2 chicken bouillon cubes in boiling water until dissolved.

Sauté the minced onions, garlic, minced jalapeno pepper, and adobo sauce in the skillet with olive oil until tender.

Add the diced Tasso to the skillet and brown for 3-5 minutes.

Add the boiling water (with dissolved bouillon cubes) to the skillet.

Add the seasonings (fresh ground pepper, parsley, salt, cayenne pepper, cumin), one tablespoon of used breadcrumbs, and half-and-half to the sauce. Stir to combine all ingredients.

Simmer the sauce for 5-7 minutes on low heat, stirring occasionally.

Remove the chicken breasts from the oven.

Pour the Tasso sauce over the chicken breasts.

Return the chicken to the oven and cook for an additional 20 minutes.

While the chicken is cooking, prepare the brown rice according to package instructions.

Serve the baked chicken on a bed of cooked brown rice, with a small amount of sauce on top.