Ingredients
- 4 skinned chicken breasts, 10 oz. each
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup tomato purée
- 1/2 cup mushrooms sliced
- 1/4 cup dehydrated onion flakes
- 1/4 cup celery chopped
- 1/4 cup pimentos
- 1 clove garlic, minced
- 1/8 teaspoon rosemary leaves
- 1 pinch allspice
- 1 tablespoon lemon juice
- 1 tablespoon wine vingar
Directions
Sprinkle chicken with salt and pepper. Brown over high heat in a non-stick pan, turning frequently. Transfer chicken to baking dish. Set aside. Combine tomato purée, mushrooms, onion flakes, celery, pimentoes, garlic, rosemary, and allspice. Cook over low heat, 5 minutes. Stir in lemon juice and wine vingar. Spoon over each chicken breast. Bake at 325 degrees (moderately slow oven) 35 minutes, or until chicken is cooked. Baste often with sauce during cooking. Divide envenly. Serves 4 dinner servings.
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