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FIESTA CHICKEN, LOW CAL

Yield: 6 servings
 
      8 oz 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                             Clove Garlic, Minced
     12 oz Chicken Breast Halves  *            2 ts Cornstarch
      1 tb Water                             1/4 c  Snipped Parsley
      3 c  Hot Cooked Rice                          Tabasco Sauce To Taste
 
  * 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 until chicken is tender
  and no longer pink.  Meanwhile combine cornstarch and water. Stir into
  skillet.  Cook and stir until thickened and bubbly.  Cook and stir 2
  minutes more.  Toss parsley with rice.  Serve chicken mixture over rice.
 

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