4 (10 oz. each) skinned chicken breasts
1 tsp. salt
1/2 tsp. pepper
1 c. tomato puree
1/2 c. sliced mushrooms
1/4 c. dehydrated onion flakes
1/4 c. chopped celery
1/4 c. chopped pimentos
1 garlic clove, minced
1/8 tsp. rosemary leaves
Pinch of allspice
1 tbsp. lemon juice
1 tbsp. wine vinegar

Sprinkle chicken with salt and pepper. Brown over high heat in non-stick pan, turning frequently. Transfer chicken to baking dish. Set aside.

Combine tomato puree, mushrooms, onion flakes, celery, pimentos, garlic, rosemary and allspice. Cook over low heat 5 minutes. Stir in lemon juice and wine vinegar. Spoon over each chicken breast. Bake at 325 degrees 35 minutes or until chicken is cooked.