Cuban Chicken

Photo: flickr user Caveman 92223

Ingredients

2 whls potato peeled and cubed

1 tablespoon margarine

1 tablespoon olive oil

6 skinless boneless chicken breast boned

cup flour

cup water

28 ounces tomato with juice

1 lrg green pepper chopped

cup onion chopped

2 cloves garlic minced

teaspoon oregano

teaspoon cumin

teaspoon salt

cup raisins

cup green olive stuffed

Preparation

Preheat oven to 425F.Place potatoes in a saucepan, cover with water, and boil for 10 minutes.

Put margarine and olive oil in shallow baking pan and place in oven until margarine melts.

Shake chicken breasts, one at a time, in a plastic bad filled with flour until breast is completely coated.

Arrange floured chicken in baking pan in one layer. Add water. Place potatoes evenly over chicken.

Reduce heat to 375F and bake chicken for 20 minutes. Meanwhile chop tomatoes either in food processor or by hand and place them with juice in a large bowl. Add green pepper, onion, garlic, oregano, cumin, salt, raisins, and olive.

Spread tomato mixture over chicken and bake for 20 minutes more or until chicken is fully cooked.

Serve over rice.

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Tags:

chicken

creole

calorie

low

Yield:

0.5 servings

Added:

Thursday, February 11, 2010 - 10:32pm

Creator:

Anonymous

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