2 whole chicken breasts, skinned & boned
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. oil

SAUCE:

3 tbsp. oil
1 c. finely chopped onion
1/2 c. finely sliced celery
1/2 c. finely diced green pepper
2 cloves garlic, minced or pressed
1 can (14 1/2 oz.) whole peeled tomatoes
1/2 c. water
1 1/2 tsp. paprika
1/2 tsp. salt
Dash cayenne pepper
1 bay leaf
1 tsp. cornstarch
1 tbsp. cold water
Minced celery leaves, for garnish, optional

1. Wash chicken. Trim off any excess fat. Pat dry.

2. With chicken shears, cut chicken into 1 inch pieces. Toss with salt and pepper.

3. In a large skillet, heat oil. Add chicken and cook over medium-high to high about 5 minutes or until chicken is opague on all sides and very slightly golden, tossing chicken frequently. Remove chicken and juices; set aside.

4. In same skillet, heat oil. Add onion, celery, green pepper and garlic; saute until vegetables are tender.

5. Stir in tomatoes and their liquid. Break up with a spoon. Stir in 1/2 cup water, paprika, salt, cayenne pepper and bay leaf.

6. Bring to a boil. Cover and simmer over low to medium heat for about 10 minutes. Stir in chicken and juices.

7. Blend together cornstarch and 1 tablespoon water. Stir into chicken mixture.

8. Uncover and simmer over low heat 10-15 minutes or until chicken is done and tender. Makes 4 servings. Per serving - Calories 312. Protein 29.2 g. Fat 17.0 g. Carbohydrates 10.7 g. Sodium 828 mg.