Chicken alejandro *
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Onions; thinnly sliced |
| 1 | Garlic clove; minced | |
| 1 | tablespoon | Margarine or butter |
| 1 | cup | Medium salsa |
| ½ | teaspoon | Sugar |
| ¼ | teaspoon | Cinnamon |
| ⅛ | teaspoon | Cloves; ground |
| ½ | Bay leaf | |
| 4 | Chicken breast halves; boneless | |
| 2 | teaspoons | Cornstarch |
| 8 | ounces | Tomato sauce |
| 1 | small | Orange; peeled,sections |
| Rice | ||
Directions
PATTI - VDRJ67A
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.