Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      8 ounces Can  Tomato Sauce
     1/2  cup           Finely chopped Onion
   2      tablespoons   Chopped Pimento
     1/2  teaspoon      Chili powder
  12      ounces        Chicken Breast Halves *
   1      tablespoon    Water
   3      cups          Hot cooked Rice
     1/2  cup           Orange juice
   2      tablespoons   Raisins
     1/2  teaspoon      Oregano -- crushed
   1      Clove         Garlic -- minced
   2      teaspoons     Cornstarch
     1/4  cup           Snipped Parsley
                        Several dashes bottled Hot Pepper Sauce

Preparation:

* 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.