Spanish Chicken With Rice
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)