2 sm. Bell peppers
3 tbsp. oil
6 skinned, boned chicken breasts
1 2/3 c. (15 oz. can) tomato sauce
1/2 c. fresh cilantro
1/2 c. onion, chopped
1 med. garlic clove
1/4 tsp. salt

Slice peppers crosswise into rings. Lightly saute in oil. Remove peppers. Brown chicken on both sides in remaining oil. Place remaining ingredients in blender until smooth. Pour over chicken. Heat to boiling. Reduce heat; boil gently 5 minutes or until chicken is tender. Place chicken on serving platter. Arrange peppers on top. Serve with sauce.