Mexican Chicken     Serves 2  
 

• 1  Chicken breast, halved and skinned
• 2  Tablespoons olive oil
• 2  Ripe Roma tomatoes
• ˝  Green bell pepper, diced
• 1  Medium onion, chopped
• 4  Cloves garlic
• 3  Tablespoons Homemade Italian Tomato Sauce
• 2  Cups water
• ˝  Cup rice
• 1  Tablespoon cilantro, chopped
• 4  Basil leaves, chopped
• 2  Teaspoons chopped jalapeno pepper
• 1  Tablespoon fresh Italian parsley, chopped
• Salt and freshly ground black pepper

 
   
 
 
 
     1. Heat the oil in a large sauté pan. Rinse the chicken under cold water
         and pat dry with paper towels.  Add the chicken pieces to the skillet
         and brown on all sides. Remove the chicken and set it aside.
 
     2. Drain all of the drippings except for 2 tablespoons. Add the onion,
         garlic and green bell pepper to the pan. Sauté until the peppers
         begin to turn soft. Add the rice and sauté until lightly golden. Add
         the water, tomato sauce, tomatoes, cilantro, basil, jalapeno pepper,
         parsley, salt and black pepper. Stir and bring to a boil.
 
     3. Return the chicken to the pan and simmer covered for 30 minutes or
         until the rice and chicken are cooked. Add more water during the 
         process if  necessary.
 
 
 
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