2 tbsp. olive oil
1 lg. green bell pepper, cut in 1/4 inch strips
2 med. onions, coarsely chopped
2 sm. jalapeno peppers, minced
3 cloves garlic, minced
4 lg. skinless, boneless chicken breasts, cut in half
1 tsp. powdered cumin
2 tbsp. chili powder
1/4 c. orange juice
1 tbsp. vinegar
1/2 tsp. crushed dried oregano
1 tsp. salt
1/2 tsp. red hot pepper sauce
2 whole ripe tomatoes, cut into 8ths, squeezed to remove seeds, excess juice
1 lg. mushroom, sliced
1/4 c. parsley, chopped

Heat a 12-inch skillet; add oil. When heated, add green pepper, onion, garlic and jalapeno peppers. Saute 6-7 minutes over medium heat. When crisp-tender, remove ingredients; set aside.

Add chicken; cook 4-5 minutes each side. Return vegetables to skillet. Add cumin, chili powder, orange juice, vinegar, oregano, salt, red hot pepper sauce; cook 5 minutes; add tomatoes, mushroom, parsley. Cook 5 minutes.

To serve, arrange chicken on platter garnished with cooked vegetables. Accompany with rice, green salad, chianti wine.