Spanish chicken with rice

Yield: 6 servings

Measure Ingredient
1 tablespoon Flour, all-purpose
6 Chicken breast halves; split and boned
2 tablespoons Oil, salad
1 teaspoon Salt
dash Black pepper
1 large Green pepper; chopped
½ cup Onion; chopped
4 ounces Pimiento; sliced
8 ounces Tomato sauce
¼ cup Sherry; or chicken broth
Rice; hot cooked

Shake flour in large oven bag, and place in a 2" deep deep roasting pan. Brush chicken breasts with oil; sprinkle with seasonings.

Place vegetables in bag with flour; arrange chicken over vegetables.

Combine tomato sauce and sherry; pour into bag. Bake at 350 degrees for 40 minutes or until chicken is tender. Serve over hot cooked rice.

SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.

Submitted By NANCY COLEMAN On 02-12-95

Similar recipes