| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 3 |
|
Whole chicken breasts, split |
|
|
Boned and skinned |
| 2 |
tb |
Vegetable oil |
| 1 |
cn |
15 oz tomato sauce |
| 1/2 |
c |
Picante sauce |
| 4 |
ts |
Cocoa, unsweetened |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Oregano leaves, crushed |
| 1/2 |
ts |
Garlic salt |
|
|
Dash of gound cloves, |
|
|
Nutmeg and allspice |
INSTRUCTIONS
Pound chicken to 1/2 inch thickness (if desired). Lightly brown in oil in
large skillet; drain. Combine remaining ingredients and mix well. Pour
over chicken in skillet. Bring to boil, reduce heat, cover and simmer
gently for 10 minutes. Remove chicken to serving platter and keep warm.
Cook and stir sauce until slightly thickened, about 5 minutes and spoon
over chicken.
Modified from Pace Picante Sauce 40th Anniversary Recipe Collection by
Loren Martin, Big Cabin, OK |OLX$SOM| BBS: CYBERLM Conference:
12,GoodCookin Number: 362 Reply-to: 0 Private: No Receipt: No ExHeader: No
Date: 1994-02-04,01:44 From: LOIS FLACK To: ALL Subject: Valentine Recipe
Flags:
Here is an easy dessert recipe for that special dinner you may be
planning for the 14th!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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