| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Chicken, Rice, Mexican | 1 | Servings |
INGREDIENTS
| 1/2 | c | Onions; thinnly sliced |
| 1 | Garlic clove; minced | |
| 1 | tb | Margarine or butter |
| 1 | c | Medium salsa |
| 1/2 | ts | Sugar |
| 1/4 | ts | Cinnamon |
| 1/8 | ts | Cloves; ground |
| 1/2 | Bay leaf | |
| 4 | Chicken breast halves; boneless | |
| 2 | ts | Cornstarch |
| 8 | oz | Tomato sauce |
| 1 | sm | Orange; peeled,sections |
| Rice |
INSTRUCTIONS
PATTI - VDRJ67A In a large skillet, over medium heat, cook onion and garlic in margarine until tender. Stir in salsa, sugar, cinnamon, cloves, and bay leaf; add chicken. Cover and simmer for 30 minutes. Remove chicken to heated platter; keep warm. In a small bowl, dissolve cornstarch in tomato sauce; stire into skillet. Cook, stirring constantly until the mix thickens and begins to boil. Add orange sections; heat through. Discard bay leaf. Serve chicken over rice with the sauce over all. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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