FIESTA CHICKEN


1 (8 oz.) can tomato sauce

1/2 cup orange juice

1/2 cup onion; finely chopped

2 tablespoons pimiento; chopped

1/2 teaspoon dried oregano

1/2 teaspoon chili powder

1 clove garlic; minced

12 oz. boneless, skinless chicken breasts; cut into 1-inch pieces

2 teaspoons cornstarch

1 tablespoon water

1/4 cup snipped parsley

3 cups hot, cooked rice

3 dashes bottled hot pepper sauce

---------------------------------------------------------------------------

1. In a large skillet, combine tomato sauce, orange juice, onion, pimiento,
oregano, chili powder, garlic and hot pepper sauce. Bring to boiling;
reduce heat. Cover and simmer 5 minutes.

2. Stir in chicken; return to boiling. Cover and simmer 12 to 15 minutes
more or until chicken is tender and no long pink inside.

3. Combine cornstarch and water. Stir into skillet. Cook and stir until
thickened and bubbly. Cook and stir 2 minutes more. Toss parsley with rice.
Serve chicken mixture over rice.

Yields 6 servings

CALORIES: 248; PROTEIN: 21g; CARBS: 35g; FAT: 2g; SODIUM: 277mg;
CHOL: 49mg.
