Ingredients

8-oz. can tomato sauce
1/2 C. picante sauce
1 tsp. ground cumin
1/2 tsp. garlic salt
1/2 tsp. oregano, crushed
2 whole chicken breasts, boned, skinned and split
salt and pepper as desired
2 medium onions, cut into 1/2-inch wedges
2 Tbsp. vegetable oil
2 C. zucchini, cut into 1/2-inch cubes

Cooking Instructions

Combine tomato sauce, picante sauce, cumin, garlic salt and oregano; mix well. Cut chicken into 1inch pieces; sprinkle with salt and pepper. Cook chicken and onions in oil in large skillet over medium heat, stirring frequently, until chicken is lightly browned and almost cooked through, for about 5 to 7 minutes. Stir tomato sauce mixture into skillet; mix well. Stir in zucchini. Cover and simmer 5 minutes. Uncover; cook and stir about 1 minute to thicken sauce, if necessary. Serve with additional picante sauce.
 
 
"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)