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CHICKEN ALEJANDRO



1/2 cup Onions -- thinnly 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 teaspoons Cornstarch
8 ounces Tomato sauce
1 small Orange; peeled -- sections
Rice


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.













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