Ingredients

1 Tbsp. flour, all-purpose
6 chicken breast halves; split and boned
2 Tbsp. oil, salad
1 tsp. salt
dash of black pepper
1 large green pepper; chopped
1/2 C. onion; chopped
4 oz. pimiento; sliced
8 oz. tomato sauce
1/4 C. sherry; or chicken broth
rice; hot cooked

Cooking Instructions

Shake flour in large oven bag, and place in a 2-inch 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 for 40 minutes or until chicken is tender. Serve over hot cooked rice.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)