3 lb. chicken breasts (may remove skin)
1 lg. onion, cut in slices
2 cloves minced garlic
2 (1 lb.) cans stewed tomatoes
2 (8 oz.) cans tomato sauce
2 tsp. salt
1/2 tsp. pepper
1 tsp. dried oregano
1 tsp. crushed basil
1 tsp. celery seed
4 bay leaves

Brown chicken in large skillet in 1/4 cup hot cooking oil; remove chicken from pan; in same skillet, cook sliced onion and garlic until tender, don't brown. Return chicken to skillet.

Combine the remaining ingredients and pour over chicken. Cook covered for 30 minutes, then uncovered for 15 minutes longer or until tender; skim off excess fat and remove bay leaves. If you prefer the chicken without skin or bones; may remove both at this time and return to skillet and rewarm for few minutes before serving. Serves 4-6 and tastes great over rice.