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1/4 c. flour
2 tsp. paprika
1/2 tsp. garlic powder
1 tsp. coarse salt
1 tsp. thyme
1/4 tsp. pepper
6 (5 to 6 oz.) boneless, skinless chicken breasts
2 Tbsp. olive oil
1 large green bell pepper, cut into thin strips
1 large onion, cut into 1/2-inch wedges
1 (14.5 oz.) can no salt added diced tomatoes (undrained)
1/2 c. no salt added chicken broth
1/2 tsp. crushed red pepper

In a pie plate, mix together flour, paprika, garlic powder, salt,
thyme and pepper. Coat chicken with 2 tablespoons of mixture,
reserving the rest. Heat oil in a nonstick skillet on medium-high.
Add chicken; cook 3 minutes per side, or until browned. Remove from
skillet; cover to keep warm. Add bell pepper and onion; cook and
stir 8 minutes, or until softened. Stir in tomatoes, broth and
remaining flour mixture. Bring to boil, stirring frequently. Add
red pepper. Return chicken and accumulated liquid to skillet.
Reduce heat to low. Cover and simmer 10 minutes, or until chicken is
cooked through. Serves 6.

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