Cuban Chicken
By: Anonymous
Published: Thursday, February 11, 2010 - 10:32pm

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

1 Preheat oven to 425F.Place potatoes in a saucepan, cover with water, and boil for 10 minutes. 2 Put margarine and olive oil in shallow baking pan and place in oven until margarine melts. 3 Shake chicken breasts, one at a time, in a plastic bad filled with flour until breast is completely coated. 4 Arrange floured chicken in baking pan in one layer. Add water. Place potatoes evenly over chicken. 5 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. 6 Spread tomato mixture over chicken and bake for 20 minutes more or until chicken is fully cooked. 7 Serve over rice.