4 chicken breasts, skinned (3 oz. cooked weight)
1 green pepper, sliced
1 lg. onion, sliced
1 (15 oz.) can tomato sauce
1 tsp. taco seasoning (powder) (1/2 tsp. more if desired)
1 tsp. basil
1/2 tsp. oregano
1 tsp. oil

In a PAM-sprayed skillet, brown chicken over medium heat, set aside. Add oil to skillet and saute vegetables for 2 to 3 minutes. Place vegetables in glass casserole dish, put chicken on top. Cover with tomato sauce and sprinkle spices over top. Bake 1 hour and 15 minutes at 350 degrees. Makes 4.