Yield: 6 servings
|1 tablespoon||Flour, all-purpose|
|6||Chicken breast halves; split and boned|
|2 tablespoons||Oil, salad|
|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