8 oz Can Tomato Sauce 1/2 c Orange juice
1/2 c Finely chopped Onion 2 tb Raisins
2 tb Chopped Pimento 1/2 ts Oregano, crushed
1/2 ts Chili powder 1 x Clove Garlic, minced
12 oz Chicken Breast Halves * 2 ts Cornstarch
1 tb Water 1/4 c Snipped Parsley
3 c Hot cooked Rice
6 servings
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.