2 tbsp. flour
1 lg. green pepper, sliced
1/2 c. chopped onion
1 (4 oz.) jar pimento, sliced
3 whole chicken breasts, split
2 tbsp. vegetable oil
1 tsp. salt
Dash of pepper
1 (8 oz.) can tomato sauce
1/4 c. sherry or chicken broth

Shake flour in 10 x 16 inch oven bag. Place in 2 inch deep baking pan. Place green pepper, onion, and pimento in bag, mixing slightly. Brush chicken breasts with oil. Sprinkle with salt and pepper. Arrange on top of vegetables in bag. Combine tomato sauce and sherry. Pour over chicken in bag and close with twist tie. Mix 6 (1/2 inch) split in top. Bake at 350 degrees for about 40 minutes or until tender. Serve over rice. Serves 6.