1. Place the chicken breasts in a pan and cover with water. Bring just to a boil, reduce the heat, cover and simmer about 10 minutes, or until cooked through. Remove from the water and cool slightly. Shred. 2. In a medium-sized pan set over medium heat, saute the onion in 2 tablespoons of the broth until softened, about 4 to 5 minutes. Uncover and add the garlic, tomatoes, raisins, cilantro, chili powder, cocoa powder, salt, sugar, cinnamon, cumin and peanut butter. Simmer 5 minutes. Add the remaining broth and simmer 15 minutes. 3. Stir in the shredded chicken and lime juice. Heat through on medium-low heat until hot. Spoon over rice and serve with lime wedges. Garnish with cilantro. Recipe By : Seattle Times (from "Light and Hearty" by Jeanne Jones) Posted to FOODWINE Digest 9 November 96 Date: Sat, 9 Nov 1996 13:59:09 -0800 From: Rooby
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|Serving Size: 1 Serving (891g)|
|Recipe Makes: 4|
|Calories from Fat: 199 (19%)|
|Amt Per Serving||% DV|
|Total Fat 22.1g||29 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 460.6mg||142 %|
|Sodium 694.4mg||24 %|
|Potassium 1858.9mg||49 %|
|Total Carbohydrate 55.8g||16 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 52.3g|
|Protein 146.2g||209 %|
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Calories per serving: 1033
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