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Mexican Cookbook

Mexican Cookbook

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Published by api-3749749
Recipes from Mexico
Recipes from Mexico

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Published by: api-3749749 on Oct 15, 2008
Copyright:Attribution Non-commercial


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1/2 Cup Onions; thinly sliced
1 Garlic clove; minced
1 Tablespoon Margarine or butter
1 Cup Medium salsa
1/2 Teaspoon Sugar
1/4 Teaspoon Cinnamon
1/8 Teaspoon Cloves; ground
1/2 Bay leaf
4 Chicken breast halves; boneless
2 Teaspoon Cornstarch
8 Ounce Tomato sauce
1 Small Orange; peeled,sections

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; stir 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.

Chicken Alejandro


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