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Spanish Chicken with Rice Recipe

1 tb Flour, all-purpose
6 Chicken breast halves; split
-and boned
2 tb Oil, salad
1 ts Salt
ds Black pepper
1 lg Green pepper; chopped
1/2 c Onion; chopped
4 oz Pimiento; sliced
8 oz Tomato sauce
1/4 c Sherry; or chicken broth
Rice; hot cooked

Shake flour in large oven bag, and place in a 2" deep deep roasting
pan. Brush chicken breasts with oil; sprinkle with seasonings.

Place vegetables in bag with flour; arrange chicken over vegetables.
Combine tomato sauce and sherry; pour into bag. Bake at 350 degrees
for 40 minutes or until chicken is tender. Serve over hot cooked