| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Low-cal, Chicken, Main dish | 6 | Servings | |
INGREDIENTS
| 8 | oz | Can Tomato Sauce |
| 1/2 | c | Finely chopped Onion |
| 2 | tb | Chopped Pimento |
| 1/2 | ts | Chili powder |
| 12 | oz | Chicken Breast Halves * |
| 1 | tb | Water |
| 3 | c | Hot cooked Rice |
| 1/2 | c | Orange juice |
| 2 | tb | Raisins |
| 1/2 | ts | Oregano, crushed |
| Clove Garlic, minced | ||
| 2 | ts | Cornstarch |
| 1/4 | c | Snipped Parsley |
INSTRUCTIONS
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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