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Prep Time: 7 Minutes Cook Time: 19 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Low Fat Low Cholesterol Ingredients:
8 ounces tomato sauce |
1/2 cup orange juice |
2 tablespoons raisins |
2 tablespoons pimiento (chopped) |
1/2 cup onion (finely chopped) |
1/2 teaspoon dried oregano (crushed) |
1/2 teaspoon chili powder |
2 teaspoons garlic (minced) |
3/4 lb chicken breast (cut into 1-inch strips) |
2 teaspoons cornstarch |
1 tablespoon water |
1/4 cup parsley (snipped) |
3 cups rice (cooked) |
3 dashes hot pepper sauce |
Directions:
1. Combine tomato sauce, orange juice, onion, raisins, pimiento, oregano, chili powder, & hot pepper sauce in skillet. Bring to boiling, reduce heat. Cover and simmer for 5 minutes.
2. Stir in chicken; return to boiling. Cover and simmer 12-15 minutesmore or till chicken is tender & no longer pink.
3. Meanwhile combine cornstarch & water. Stir into skillet. Cook and stir till thickened & bubbly. Cook and stir 2 minutes more.
4. Toss parsley with rice. Serve with chicken mixture over rice.
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