Mexican Chicken With Tomato Raisin Sauce
|Italian sausage||1⁄3 Pound, coarsely chopped (Hot Or Sweet)|
|Olive oil||1 Tablespoon|
|Onion||1 Small, finely chopped|
|Raisins||1⁄4 Cup (4 tbs)|
|Cayenne pepper/Chili powder||1 Dash|
|Tomato||1 Medium, coarsely chopped|
|Canned crushed tomatoes in puree||1 Cup (16 tbs)|
|Dry red wine||1 Tablespoon|
|Slivered almonds||1⁄4 Cup (4 tbs)|
|Whole chicken breasts||2 , rinsed, skinned, boned, and cut in half|
|Olive oil||2 Tablespoon|
|Minced garlic||1 1⁄4 Tablespoon|
|Ground black pepper||To Taste|
In one saute pan, cook sausage until it's cooked through but not brown or crispy, then drain on paper towels.
In the other saute pan, over medium heat, add oil and cook onion, raisins, and pepper 5 minutes.
Add fresh and canned tomato, wine, and sausage.
Bring to a boil, reduce heat, and simmer 50 minutes.
Preheat oven to 400°.
Spread almonds on a cookie sheet and toast them in oven for 1 minute.
(Watch them carefully so that they don't brown too much.) Remove from oven and set aside.
Five minutes before the sauce is finished simmering, add toasted almonds and mix well.
Flatten chicken breasts slightly with a meat pounder.
Heat oil in saute pan over medium heat.
Add garlic and saute 1 minute.
Add chicken breasts and cook through, turning them frequently so that they don't stick—about 8 to 10 minutes total.
Transfer chicken to a serving platter and top each breast generously with Tomato-Raisin Sauce.