2 whls potato peeled and cubed
1 tablespoon margarine
1 tablespoon olive oil
6 skinless boneless chicken breast boned
28 ounces tomato with juice
1 lrg green pepper chopped
cup onion chopped
2 cloves garlic minced
Shake chicken breasts, one at a time, in a plastic bad filled with flour until breast is completely coated.
Arrange floured chicken in baking pan in one layer. Add water. Place potatoes evenly over chicken.
Spread tomato mixture over chicken and bake for 20 minutes more or until chicken is fully cooked.
Serve over rice.