Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 eaches | Breasts, chicken, halves, broiler/fryer, boned, skinned |
| 16 ounces | Tomatoes, with juice, cut up |
| 1 cup | Apple, cooking, peeled, chopped |
| ¼ cup | Onion, chopped |
| ¼ cup | Pepper, green, chopped |
| ¼ cup | Raisins, golden |
| 2 tablespoons | Juice, lemon |
| 2 tablespoons | Sugar, brown |
| 1 teaspoon | Lemon peel, ground |
| 1 large | Garlic, clove, minced |
| ¼ teaspoon | Pepper, red, flakes |
| ½ teaspoon | Cinnamon |
| ¼ teaspoon | Salt |
In a frying pan, mix the tomatoes, apple, onion, green pepper, raisins, lemon juice, brown sugar, lemon peel, garlic, red pepper flakes and cinnamon. Stir to mix.
Cook, stirring, over medium-high heat until mixture boils.
Sprinkle salt over the chicken breasts. Place chicken over the tomato mixture. Reduce heat to medium-low; cover and cook, stirring and turning frequently, about 15 minutes or until chicken is fork tender.
Arrange the chicken on serving platter. Spoon sauce over the chicken. Serve.
Per serving:
: 230.0 calories
: 29.0 g protein
: 1.9 g total fat
: ⅖ g saturated fat
: 24.7 g carbohydrate
: 68.0 mg cholesterol
: 364.0 mg sodium
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622 From: Rob Stewart Date: 09-08-94