1 (14 1/2 oz.) can stewed tomatoes
1/4 c. mild or green chili salsa
3/4 c. chopped onion
1 garlic clove, minced
1/4 tsp. salt
4 boneless, skinned chicken breast halves
3 tbsp. all-purpose flour
2 tbsp. olive oil
2 c. hot cooked rice, divided
1/4 c. sour cream, divided
1 sm. ripe avocado, peeled, pitted & cut into cubes, divided
Fresh cilantro or fresh parsley, divided

Combine tomatoes, salsa, onion, garlic and salt. Set aside. Coat chicken with flour. In a 10 inch skillet, with a cover, heat oil over medium heat. Saute chicken 3-4 minutes per side or until golden brown. Pour sauce over chicken and cover. Simmer 15-20 minutes until chicken is tender.

Spoon 1/2 cup rice onto 4 individual plates. Top with chicken and 1/3 cup sauce. Garnish with sour cream, avocado cubes, cilantro or parsley. Very quick and easy dish to prepare.