Chicken alejandro

Ingredients:

1/2 cup onions, thinly sliced
1 garlic clove, minced
1 tablespoon margarine or butter
1 cup medium salsa
1/2 teaspoon sugar
1/4 teaspoon cinnamon
1/8 teaspoon cloves, ground
1/2 bay leaf
4 chicken breast halves, boneless
2 teaspoon cornstarch
8 ounce tomato sauce
1 small orange, peeled
Rice

Preparation:

In a large skillet, over medium heat, cook onion and garlic in margarine until tender.
Stir in salsa, sugar, cinnamon, cloves and bay leaf.
Add chicken. Cover and simmer for 30 minutes.
Remove chicken to heated platter. Keep warm.
In a small bowl, dissolve cornstarch in tomato sauce. Stir into skillet.
Cook, stirring constantly until the mix thickens and begins to boil.
Add orange sections. Heat through. Discard bay leaf.
Serve chicken over rice with the sauce over all.