Yield: 6 servings
Measure | Ingredient |
---|---|
1 tablespoon | Flour, all-purpose |
6 \N | Chicken breast halves; split and boned |
2 tablespoons | Oil, salad |
1 teaspoon | Salt |
\N 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 |
\N \N | 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