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¾ cup Flour, Seasoned With Salt And Pepper
6 Chicken Breasts
4 ounce Green Chilies, Whole
3 Carrots, Sliced
2 tablespoon Parsley, Fresh Chopped
1 medium Onion, Thinly Sliced
1 Garlic Salt
½ teaspoon Oregano
2 stick Celery, Coarsely Chopped
10 ounce Tomato Sauce
1 Lemon, Sliced
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 tomato sauce; pour this mixture on top of chicken and chiles.
Place lemon slices on top of seasoned chicken. Bake in preheated oven 350f for 1 hour, or until tender. Baste chicken during cooking.
6 Chicken Breasts
4 ounce Green Chilies, Whole
3 Carrots, Sliced
2 tablespoon Parsley, Fresh Chopped
1 medium Onion, Thinly Sliced
1 Garlic Salt
½ teaspoon Oregano
2 stick Celery, Coarsely Chopped
10 ounce Tomato Sauce
1 Lemon, Sliced
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 tomato sauce; pour this mixture on top of chicken and chiles.
Place lemon slices on top of seasoned chicken. Bake in preheated oven 350f for 1 hour, or until tender. Baste chicken during cooking.
