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