Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.
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Per serving: 248 calories, 21 g protein, 35 g carbohydrates, 2 g fat, 49
mg cholesterol, 277 mg sodium, 430 mg potassium.

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