| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Mexican | Mexican, Poultry, Sauces | 6 | Servings |
INGREDIENTS
| 3 | Whole chicken breasts, split | |
| boned and skinned | ||
| 2 | T | Vegetable oil |
| 1 | 15 oz can tomato sauce | |
| 1/2 | c | Picante sauce |
| 4 | t | Unsweetened cocoa powder |
| 1 | t | Ground cumin |
| 1 | t | Oregano |
| 1/2 | t | Garlic salt |
INSTRUCTIONS
Dash EACH: cloves,nutmeg,ground allspice Pound chicken to 1/2" thick.Lightly brown in oil in large skillet, about 2 minutes on each side;drain off fat.Combine remaining ingredients;mix well.Pour over chicken in skillet.Bring to boil.Reduce heat;cover and simmer,gently,10 minutes.Remove chicken to serving platter;keep warm.Cook and stir sauce until slightly thickened,about 3 to 5 minutes.Spoon sauce over chicken. Makes 6 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 158
Calories From Fat: 63
Total Fat: 7.1g
Cholesterol: 48.7mg
Sodium: 585.5mg
Potassium: 409mg
Carbohydrates: 4.9g
Fiber: 1.7g
Sugar: 3.1g
Protein: 19g