1 tbsp. olive or veg. oil
2 boneless chicken breasts, quartered & skinned
1 (7 1/2 oz.) jar roasted red peppers or 2 (4 oz.) jars sliced pimentos
1 can baby ears corn, drained
1 can baby whole carrots, drained

Preheat oven to 375 degrees. Heat large, heavy oven-proof frying pan over medium-high heat, then add oil. Lightly brown chicken pieces on all sides. Pour peppers, with liquid, over chicken. Add drained vegetables. Cover pan, transfer to oven and bake 45 minutes.