1/4 c. golden raisins
1/4 c. white wine vinegar
2 tbsp. salad oil
1 (2 1/2 lb.) broiler fryer, cut up
1/4 lb. cooked ham, diced
16 oz. can tomatoes
4 oz. can green chilies, drained and cut into strips
1 tbsp. light brown sugar
2 firm small bananas

In small bowl, mix raisins with white wine vinegar. Set aside. In 12-inch skillet over medium-high heat in hot salad oil, cook chicken pieces a few at a time until browned on all sides, removing pieces to bowl as they brown; set aside. In drippings remaining in skillet over medium heat, cook diced ham until lightly browned. Add tomatoes with their liquid, green chilies, brown sugar and chicken over high heat to boiling. Reduce heat to low; cover and simmer 20 minutes. Add raisin mixture; cover and simmer 15 minutes longer or until chicken is fork-tender. Skim off fat from liquid in skillet. Slice bananas diagonally into 1/2 pieces; gently stir into chicken mixture. Heat through.

Makes 6 servings/320 calories per serving.