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Title: Chicken Alejandro *
Categories: Chicken Rice Mexican
Yield: 1 Servings

PATTI - VDRJ67A
1/2cOnions; thinnly sliced
1 Garlic clove; minced
1tbMargarine or butter
1cMedium salsa
1/2tsSugar
1/4tsCinnamon
1/8tsCloves; ground
1/2 Bay leaf
4 Chicken breast halves; boneless
2tsCornstarch
8ozTomato sauce
1smOrange; peeled,sections
  Rice

In a large skillet, over medium heat, cook onion and garlic in margarine until tender. Stir in salsa, sugar, cinnamon, cloves, and bay leaf; add chicken. Cover and simmer for 30 minutes. Remove chicken to heated platter; keep warm. In a small bowl, dissolve cornstarch in tomato sauce; stire into skillet. Cook, stirring constantly until the mix thickens and begins to boil. Add orange sections; heat through. Discard bay leaf. Serve chicken over rice with the sauce over all.

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