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Name: Fiesta Chicken, Low Cal
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 3 c Hot cooked rice; 1/4 c Snipped Parsley; 2 ts Cornstarch; 12 oz Chicken Breast Halves *; 1/2 c Orange juice; 8 oz Can Tomato Sauce; 2 tb Chopped Pimento; 1 tb Water; Garlic minced; 1/2 ts Chili powder; 1/2 ts Oregano, crushed; 1/2 c Onion finely chopped; 2 tb Raisins

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INGREDIENTS

3 c Hot cooked rice
1/4 c Snipped Parsley
2 ts Cornstarch
12 oz Chicken Breast Halves *
1/2 c Orange juice
8 oz Can Tomato Sauce
2 tb Chopped Pimento
1 tb Water
Garlic ; minced
1/2 ts Chili powder
1/2 ts Oregano, crushed
1/2 c Onion ; finely chopped
2 tb Raisins

Servings

INSTRUCTIONS

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. Stir in chicken; return to boiling. Cover and simmer 12-15 minutes more or till chicken is tender and no longer pink. Meanwhile combine cornstarch and water. Stir into skillet. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Toss parsley with rice. Serve chicken mixture over rice. ****************************************************************** Per serving: 248 calories, 21 g protein, 35 g carbohydrates, 2 g fat, 49 mg cholesterol, 277 mg sodium, 430 mg potassium. Culled from Better Homes & Gardens "Diet Recipe Card Library". File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat2.zip

NOTES

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Fiesta Chicken, Low Cal

3 c Hot cooked rice
1/4 c Snipped Parsley
2 ts Cornstarch
12 oz Chicken Breast Halves  *
1/2 c Orange juice
8 oz Can Tomato Sauce
2 tb Chopped Pimento
1 tb Water
 Garlic minced
1/2 ts Chili powder
1/2 ts Oregano, crushed
1/2 c Onion finely chopped
2 tb Raisins

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.   Stir in chicken; return to boiling. Cover and simmer 12-15 minutes more  or till chicken is tender and no longer pink.   Meanwhile combine cornstarch and water. Stir into skillet. Cook and stir  till thickened and bubbly. Cook and stir 2 minutes more.   Toss parsley with rice. Serve chicken mixture over rice.  ******************************************************************  Per serving: 248 calories, 21 g protein, 35 g carbohydrates, 2 g fat, 49  mg cholesterol, 277 mg sodium, 430 mg potassium.    Culled from Better Homes & Gardens "Diet Recipe Card Library".    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat2.zip

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Nutrition

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Serving Size: 1 Serving (309g)
Recipe Makes: 6 Servings

Calories: 215
Calories from Fat: 5 (2%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 212.3mg		7 %
Potassium 270.6mg		7 %
Total Carbohydrate 48g		14 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 45.1g
Protein 4.6g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 215

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