8 oz Can Tomato Sauce
1/2 cup Finely chopped Onion
2 tbsp Chopped Pimento
1/2 tsp Chili powder
12 oz Chicken Breast Halves *
1 tbsp Water
3 cup Hot cooked Rice
1/2 cup Orange juice
2 tbsp Raisins
1/2 tsp Oregano, crushed
Clove Garlic, minced
2 tsp Cornstarch
1/4 cup Snipped Parsley
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Several dashes bottled Hot Pepper Sauce * 12 oz boned skinless chicken breast halves, cut into 1" pieces
In a large skillet combine tomato sauce, orange juice, onion, raisins, pimiento, oregano, chili pwder, garlic, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer 5 minutes. Stir in chicken; return to boiling. Cover and simmer 12-15 minutes more or till chicken is tender and no longer pink. Meanwhile combine cornstarch and water. Stir into skillet. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Toss parsley with rice. Serve chicken mixture over rice. ****************************************************************** Per serving: 248 calories, 21 g protein, 35 g carbohydrates, 2 g fat, 49 mg cholesterol, 277 mg sodium, 430 mg potassium.
Culled from Better Homes & Gardens "Diet Recipe Card Library".
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat2.zip
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