Cullen's Cuban Chicken Breast Raisin Olives
2 whl potato peeled and cubed
1 tbl margarine
1 tbl olive oil
6 x skinless boneless chicken breast boned
1/2 cup flour
1/3 cup water
28 oz tomato with juice
1 lrg green pepper chopped
3/4 cup onion chopped
2 x cloves garlic minced
3/4 tsp oregano
3/4 tsp cumin
1/2 tsp salt
1/4 cup raisins
1/2 cup green olive stuffed
Method :
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.