| 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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