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
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
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