Southwestern Chicken

• 1 3/4 c. (14 1/2 oz. can) stewed tomatoes, cut up (any flavor that suits your taste, Mexican, Italian)
• 1/4 c. mild or hot green chili salsa (optional)
• 3/4 c. chopped onion
• 1 garlic clove, minced
• 1/4 tsp. salt
• 4 boneless, skinned chicken breasts
• 3 Tbsp. all-purpose flour
• 2 Tbsp. onion oil
• 2 c. hot, cooked rice, divided
• 1/4 c. sour cream, divided
• 1 small ripe avocado, peeled, pitted and cut into 8 slices or use already processed guacamole
• fresh cilantro or parsley leaves

1. Coat chicken with flour and saute chicken 3 to 4 minutes each side in oil in skillet until golden brown.
2. Mix tomatoes, salsa, onion and spices together and pour over chicken and cover and simmer 20 minutes until chicken is tender.
3. Spoon on top of rice; top with sauce.
4. Garnish with sour cream and avocado or guacamole.

tomatoes, salsa, onion, garlic, salt, chicken breasts, flour, onion oil, rice, sour cream, avocado, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=513205 (may not work)