| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Mexican |
Mexican, Poultry, Sauces |
6 |
Servings |
INGREDIENTS
| 3 |
|
Whole chicken breasts,split ,boned and skinned |
| 2 |
tb |
Vegetable oil |
| 1 |
|
15 oz can tomato sauce |
| 1/2 |
c |
Picante sauce |
| 4 |
ts |
Unsweetened cocoa powder |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Oregano |
| 1/2 |
ts |
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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