Title: Altered Mexican Chicken
Categories: Entree Lowcal
Yield: 8 Servings

1/2	c	Unbleached all-purpose flour
1	ts	Salt
	ds	Black pepper
2	tb	Chili powder
1/4	ts	Dried oregano
8		Chicken breast halves with
		;bones, skinned (4 lb)
2	tb	Corn-oil margarine, melted
2	tb	Extra-virgin olive oil
1/4	c	Stuffed Spanish olives,slice
1	cn	Mushrooms (3.9 oz jar)sliced
		;drained
1	sm	Onion, sliced (1 cup)
1	c	Water

Preheat oven to 350 degrees. Combine flour, salt, pepper, chili powder and oregano in plastic bag. Shake chicken pieces in flour mixture and place in a large casserole. Combine margarine and oil and drizzle evenly over chicken. Bake uncovered for 1 hour. Remove casserole from oven and add olives, mushrooms, onion and water. Cover with foil or a lid and return to oven and bake 1 more hour. Serve over rice.

Each serving contains aproximately 245 calories, 72 mg cholesterol, 10 g fat, 506 mg sodium. Source: Indianapolis Star

From: Bcleaver

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