| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Boneless chicken breasts |
| 2 |
tb |
Vegetable oil |
| 15 |
oz |
Tomato sauce |
| 1/2 |
c |
Picante sauce |
| 4 |
ts |
Unsweetened cocoa powder |
| 1 |
ts |
Cumin |
| 1 |
ts |
Oregano |
| 1/2 |
ts |
Garlic salt |
|
ds |
Cloves, nutmeg, allspice |
INSTRUCTIONS
Brown chicken in oil and drain fat. Combine remaining ingredients and mix
well. Pour over chicken in skillet and bring to boil. Reduce heat, cover,
and simmer 10 minutes. Remove chicken to serving platter. Cook and stir --
Sara E Stortenbecker sestort@iastate.edu
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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