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Fiesta chicken, low cal
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| Artist: |
_ |
| Categories: |
Chicken, Entrees, Low-calorie, Poultry |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 8
| oz | Can Tomato Sauce | | 1/2
| cup | Finely chopped Onion | | 2
| tbsp | Chopped Pimento | | 1/2
| tsp | Chili powder | | 12
| oz | Chicken Breast Halves * | | 1
| tbsp | Water | | 3
| cup | Hot cooked Rice | | 1/2
| cup | Orange juice | | 2
| tbsp | Raisins | | 1/2
| tsp | Oregano, crushed | | 1
| x | Clove Garlic, minced | | 2
| tsp | Cornstarch | | 1/4
| cup | Snipped Parsley |
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Procedures:
| 1 | 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. | | 2 | Bring to boiling; reduce heat. | | 3 | Cover and simmer 5 minutes. | | 4 | Stir in chicken; return to boiling. | | 5 | Cover and simmer 12-15 minutes more or till chicken is tender and no longer pink. | | 6 | Meanwhile combine cornstarch and water. | | 7 | Stir into skillet. | | 8 | Cook and stir till thickened and bubbly. | | 9 | Cook and stir 2 minutes more. | | 10 | Toss parsley with rice. | | 11 | Serve chicken mixture over rice |
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