Subj:  Edd's Smothered Chicken Breasts  

From:  EddP1955

		Edd's Smothered Southwestern Style Chicken Breasts

You need:

4			boneless, skinless chicken breast halves
1/2 - 1			green pepper, cut in strips, or coarsely chopped
1/2 - 1			yellow onion, chopped coarsely
1/2 - 1			zucchini, sliced
1			14 - 16 oz. can chopped tomatoes, drained
1			4 oz. can green chilies, drained
1 			teaspoon garlic, from jar, or about 2 -3 cloves 
crushed (NOT garlic
			powder).
1 - 3			teaspoon(s) chili powder
1/4 -1/2		cup grated cheese  cheddar -- optional
			Louisiana Brand hot sauce (like Tabasco, but cheaper 
and less
			vinegary, but Tabasco works fine) -- optional
			vegetable or olive oil
			
To make:

Put about 1 tablespoon oil in frying pan or dutch oven. 
 Heat on medium for 2 -3
minutes.  Add chicken breast halves (do this in 2 batches, 
if you don't have room in the
pan for all the chicken). Saute, covered, about 4 - 
5 minutes, then turn chicken over and
saute the other side for 4 - 5 minutes. (repeat with 
second batch, if you have a second
batch).  Put the chicken in a 9" x 12" baking 
pan (lined with foil, if you're not into
dishes).  Saute the onions and green pepper for about 
4 - 5 minutes in same pan, stirring
about every minute.  Add the zucchini and saute about 
2 minutes more.  Reduce heat to
low, add tomatoes, hot sauce (I used about 6 shakes), 
garlic, chili powder, and chilies. 
Heat through.  Cover baking pan with foil and put in 
preheated 350 - 375 degree oven
for 20 - 30 minutes.  Uncover pan, add grated cheese, 
 and return to oven until cheese is
melted.

Serve with cooked rice