Grilled Chicken with Southwestern Green Chile and Tomato Sauce

Make the sauce ahead of time and reheat it in a heavy pan on the grill while you cook the chicken.

4 large (6 to 8 ounce) boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic, minced
1 medium onion, diced
4 cups tomatoes, crushed
1/2 cup green chiles, chopped
3 tablespoons cumin
1 tablespoon dried cilantro
1/2 cup chicken broth
1 cup Monterey jack cheese, grated

Heat the oil in a heavy saucepan. Add the garlic and onion and cook until just soft. Add the tomatoes, chilies, broth, and spices. Simmer for 45 minutes.

Grill the chicken. Top with warm sauce and garnish with the cheese.