8 oz Can Tomato Sauce

    1/2 c  Orange juice

    1/2 c  Finely chopped Onion

      2 tb Raisins

      2 tb Chopped Pimento

    1/2 ts Oregano, crushed

    1/2 ts Chili powder

      1 x  Clove Garlic, minced

     12 oz Chicken Breast Halves  *

      2 ts Cornstarch

      1 tb Water

    1/4 c  Snipped Parsley

      3 c  Hot cooked Rice

  Several dashes bottled Hot Pepper Sauce
  *  12 oz boned skinless chicken breast halves, cut into 1" pieces
  In a large skillet combine tomato sauce, orange juice, onion, raisins,
  pimiento, oregano, chili pwder, garlic, and hot pepper sauce. Bring to
  boiling; reduce heat. Cover and simmer 5 minutes.
   Stir in chicken; return to boiling. Cover and simmer 12-15 minutes more
  or till chicken is tender and no longer pink.
   Meanwhile combine cornstarch and water. Stir into skillet. Cook and stir
  till thickened and bubbly. Cook and stir 2 minutes more.
   Toss parsley with rice. Serve chicken mixture over rice.
  ******************************************************************
  Per serving: 248 calories, 21 g protein, 35 g carbohydrates, 2 g fat, 49
  mg cholesterol, 277 mg sodium, 430 mg potassium.