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FIESTA CHICKEN, LOW CAL

  • 6servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, C, P
MineralsCopper, Fluorine, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 oz Can Tomato Sauce

  2. 1/2 c Orange juice

  3. 1/2 c Finely chopped Onion

  4. 2 T Raisins

  5. 2 T Chopped Pimento

  6. 1/2 t Oregano, crushed

  7. 1/2 t Chili powder

  8. 1 x Clove Garlic, minced

  9. 12 oz Chicken Breast Halves *

  10. 2 t Cornstarch

  11. 1 T Water

  12. 1/4 c Snipped Parsley

  13. 3 c Hot cooked Rice

Instructions Jump to Ingredients ↑

  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. Bring to boiling; reduce heat. Cover and simmer 5 minutes.

  2. Stir in chicken; return to boiling. Cover and simmer 12-15 minutes more or till chicken is tender and no longer pink.

  3. Meanwhile combine cornstarch and water. Stir into skillet. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.

  4. Toss parsley with rice. Serve chicken mixture over rice. **

  5. 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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