1/2 c. onion, chopped
1/4 c. boiling water
1 can (8 oz.) tomatoes
1/2 c. tomato puree
1 clove garlic
1 tsp. oregano leaves
1/2 tsp. celery seed
1/8 tsp. pepper
4 chicken breast halves, without skin

Cook onion in boiling water until tender. Do not drain. Add tomatoes, tomato puree, garlic, oregano, celery seed, and pepper to onions. Simmer 10 minutes to blend flavors. Place breast halves in heavy frying pan. Pour tomato mixture over chicken. Cook, covered, over low heat until chicken is tender, about 60 minutes. Remove garlic clove before serving.