1/2 lg. onion, chopped
1 med. carrot, minced in food processor
2 cloves garlic, minced
1 tbsp. olive oil
1 - 28 oz. can tomatoes, cut up
1/2 small can tomato paste
1 - 8 oz can tomato sauce
1/2 tsp. sugar
1/2 tsp. salt
3/4 tsp. crushed basil
3/4 tsp. crushed oregano
dash pepper
dash red pepper

Place single layer of chicken breasts in baking pan or pans. Mix 1 bouillon cube in 1/4 cup hot water and pour over each 9 x 13 pan.

Bake 1/2 hour at 350°F until pink is gone. Do not overbake. Cool and cut chicken into 3/4-inch cubes. Leave walnuts in larger pieces. Toast in oven until brown. Serve for garnishment.