Chicken Alejandro *

Yields:	4 servings
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	Preparation	15 minutes
	Cooking	40 minutes
	Ready In	60 minutes

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Ingredients

1/2	cup	onions	thinly sliced
1	each	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	each	bay leaf	half of
4	each	chicken breast halves, boneless and skinless	boneless
2	teaspoons	cornstarch
8	ounces	tomato sauce
1	small	orange	peeled, sections
1	x	rice

Directions

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.

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Member Review

Barbequed Ribs

This recipe made my dinner not only delicious but also so simple. I switched sugar for brown sugar on the rub (which is what makes this dish so wonderful). I skipped making the sauce for a bottled version to save time. I never cooked a rack before because I thought it was so difficult to cook. My deli just lost a customer buying racks of ribs; Now, I can do it on my own.

Reviewed by womackd71