Ingredients

1/3 C. flour, for dredging
pepper, to taste
paprika, to taste
4 chicken breasts, skinned, boned
3 Tbsp. safflower oil
1 C. onion, chopped
1 C. green pepper, chopped
28 oz. canned tomatoes, skinned
2 lb. okra, sliced
8 drops Tabasco sauce
3 C. wild rice, cooked
green onion, chopped, or parsley

Cooking Instructions

Season the flour with pepper and paprika. Dredge the chicken in the flour mixture and brown in hot oil in a large skillet, turning to brown on all sides. Remove and place in baking dish. Bake at 350 degrees F. for 20 minutes. Saute the onion and green pepper in oil used for chicken. Stir until limp, but not brown. Add tomatoes, okra, and Tabasco. Cook until tender. Place the chicken on a bed of rice. Cover with the tomato and okra mix. Garnish with chopped onion and parsley.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)