1/2 c. tomatoes
3/4 c. sliced fresh mushrooms
1/4 c. chopped onion
1/4 c. chopped green pepper
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. dried oregano, crushed
Dash of pepper
2 (8 oz.) whole chicken breasts, split, skinned and boned
2 tsp. cornstarch
2 tbsp. cold water

In a medium skillet cut up undrained tomatoes. Add slices mushrooms, onion, green pepper, garlic, salt, oregano, and pepper. Place chicken pieces on top of mixture in skillet. Bring to boil, simmer, covered, 25 minutes. Remove chicken to serving dish; sprinkle with paprika. Keep warm. Combine cornstarch and water; stir into skillet mixture. Cook and stir until thickened and bubbly; cook 1 minute longer. Spoon sauce over chicken. Makes 4 servings.