Ingredients

3/4 C. flour, seasoned with salt and pepper
6-8 chicken breasts and/or legs
oil for frying
4-oz. can ortega whole green chilies
3 carrots, sliced
2 Tbsp. chopped fresh parsley
1 medium onion, thinly sliced
dash garlic salt
1/2 tsp. oregano
2 stalks celery, coarsely chopped
2 can (6-oz. each) snap-e-tom tomato cocktail
lemon slices

Cooking Instructions

Lightly flour chicken pieces and brown in hot oil in skillet. Remove chicken to oven casserole dish. Slice chilies into strips and lay on top of chicken pieces. Combine carrot slices, parsley, onion, garlic salt, oregano, celery and Snap-E-Tom; pour this mixture on top of chicken and chilies. Place lemon slices on top of seasoned chicken. Bake in preheated 350 oven for 1 hour, or until tender.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: