Radiant chicken bake

Yield: 6 Servings

Ingredients:

3/4 c Flour

Instructions:

seasoned with salt - and pepper x 6-8 chicken breasts and/or - legs x Oil for frying 1 cn (4oz) Ortega Whole Green - Chiles 3 Carrots sliced 2 tb Chopped fresh parsley 1 md Onion thinly sliced x Dash garlic salt 1/2 ts Oregano 2 Stalks celery coarsely - chopped 2 cn (6oz. each) Snap-E-Tom - Tomato Cocktail (or 1 10oz - can) x Lemon slices Lightly flour chicken pieces and brown in hot oil in skillet. Remove chicken to oven casserole dish. Slice chiles into strips and lay on top of chicken pieces. Combine carrot slices parsley onion garlic salt oregano celery and Snap-E-Tom; pour this mixture on top of chicken and chiles. Place lemon slices on top of seasoned chicken. Bake in preheated oven (350 degree) for 1 hour or until tender. Baste chicken with vegetable/Snap-E-Tom sauce during cooking. Source: 'The Original Mexicans' by Heublein Inc. 1972 Posted by : Robert Bass Recipe courtesy of: Robert Bass 07 Jan 93 09:14:00 From: Cooking Echo