Chicken Picadillo

2 tsp olive oil
1 small yellow onion, finely chopped
1 green bell pepper, finely chopped
2 cloves garlic, mashed
1 lb chicken breast, boneless, skinless, cut in thin strip
1/4 cup tomato sauce
4 tbsp white wine
1/4 tsp cumin
2 bay leaves
1/4 cup raisins, capers, olives

Heat the olive oil in a skillet over medium heat. Saute the onion,
green pepper and garlic until soft, about 5 minutes. Add the chicken
and stir-fry for about 5 minutes. Add tomato sauce, wine, cumin, bay
leaves, and raisins, capers and green olives to taste. Cover pan,
reduce heat and cook 10 minutes, or until chicken is well-cooked.
Remove bay leaves. Serve with white rice and fried ripe plantains.

Nutritional info per serving: 197 cal; 27g pro, 6g carb, 5g fat (25%)
Exchanges: 1 veg, 2.9 meat, .5 fat

Servings: 4