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CATEGORY CUISINE TAG YIELD
Meats Mexican Mexican, Microwave, Poultry 4 Servings

INGREDIENTS

2 t Cocoa powder, unsweetened
1 1/2 t Chili powder
1/2 t Cumin, ground
1/2 t Oregano, dried crushed
1/4 t Salt
1 Tomato sauce, 8-oz can
1/4 c Onion, finely chopped
3 Garlic cloves, minced
1 lb Chicken breast halves
Boneless, skinless cut into
Bite-sized strips
1 Green chili peppers, 4 oz
Diced, drained
Almonds, toasted sliced opt
Flour tortillas or hot
cooked rice
Tomato, chopped optl
Lettuce, shredded optl
Avocado, sliced optl

INSTRUCTIONS

In a 1-1/2 quart microwave-safe casserole, combine cocoa powder, chili
powder, cumin, oregano and salt. Stir in tomato sauce, onion and
garlic. Micro-cook, covered, on 100% power (high) for 2 to 3 minutes
or until mixture is bubbly around edges, stirring once. Stir in
chicken and chili peppers. Cover; cook on high for 8 to 10 minutes  (10
to 12 minutes for low-wattage ovens) or until chicken is tender  and no
longer pink inside, stirring every 3 minutes. Garnish with  almonds, if
desired.  Serve with warm tortillas or hot cooked rice, tomato, lettuce
and  avocado, if desired.  Source: Dorothy Cross TMPJ72B, from BH&G
magazine May 1993.  Reformatted by: Wendell Openshaw SRNP05A  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 460
Calories From Fat: 79
Total Fat: 8.9g
Cholesterol: 96.4mg
Sodium: 1007.7mg
Potassium: 668.9mg
Carbohydrates: 50.1g
Fiber: 3.5g
Sugar: 6g
Protein: 42.8g


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