2 tbsp. all purpose flour
1/2 c. chopped onion
2 tbsp. vegetable oil
1 tsp. salt and dash of pepper
1/4 c. chicken broth
Hot cooked rice
1 lg. green pepper (sliced)
1 (4 oz.) jar chopped pimento (drained)
1 can (8 oz.) tomato sauce
2 whole chicken breasts (split)

Shake flour in 16 x 10 inch baking bag and place in a 2 inch deep baking pan. Place green pepper, onion and pimento in bag, mixing slightly. Brush chicken with oil, sprinkle with salt and pepper and arrange chicken on top of vegetables in bag.

Combine tomato sauce and broth, pour over chicken in bag and close bag with twist tie. Make 6 (1/2 inch) slits in top of bag. Bake at 350 degrees for 40 minutes or until tender. Serve over hot rice - yield about 6 servings.