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CHICKEN MEXICANA 3 large chicken breasts, split (about 12 oz. each) 1 clove garlic, split 1 tsp. oregano pinch of cayenne pinch of ground nutmeg 1 tsp. salt 1 tsp. instant chicken broth 1 c. water 2 cans (8 oz. each) tomato sauce 1 c. sliced onions 1 medium-size green pepper, halved, seeded and chopped Wash chicken; pat dry. Arrange skin side down in cold nonstick skillet. Rub with garlic; sprinkle with the oregano, cayenne, nutmeg and salt. Heat slowly to melt fat from skin. Continue cooking until chicken is slightly browned. Add all remaining ingredients. Cover; simmer 30 minutes or until tender. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!