1/2 c. onion, chopped
1/4 c. boiling water
1 (8 oz.) can tomatoes
1/2 c. tomato puree
1 clove garlic
1 tsp. oregano leaves
1/2 tsp. celery seed
1/8 tsp. pepper
4 chicken breast halves without skin

Cook onion in boiling water until tender. Do not drain. Add tomatoes, tomato puree, garlic, oregano, celery seed and pepper. Simmer 10 minutes to blend flavors. Place breast halves in heavy frying pan. Pour tomato mixture over chicken. Cook, covered, over low heat until chicken is tender, about 1 hour. Remove garlic clove before serving. Makes 4 servings. Each serving contains 155 calories, 3 grams fat and 63 milligrams cholesterol.