2 potatoes, peeled and cubed
1 tbsp. butter
1 tbsp. olive oil
6 boned and skinned chicken breast halves, cut into thirds
1/2 c. white flour
1/3 c. water
1 (28 oz.) can tomatoes with juice
3/4 c. chopped onion
1 lg. green pepper, chopped
2 cloves garlic, minced
3/4 tsp. oregano
3/4 tsp. cumin
1/2 tsp. salt
1/4 c. raisins (optional)
1/2 c. stuffed green olives (optional)

Preheat oven to 425 degrees. Boil potatoes for 10 minutes. Flour chicken breasts. In baking pan, melt butter and olive oil in oven. Arrange floured chicken evenly in baking pan. Add water, place drained potatoes evenly over chicken. Reduce heat to 375 degrees and bake chicken for 20 minutes.

While chicken is baking, chop tomatoes and juice in a large bowl. Add green pepper, onion, garlic, oregano, cumin, salt, raisins and olives. Spread tomato mixture over chicken and bake 20 minutes or until chicken is fully cooked. Serves 6.