Chilean Chicken

• 2 lbs boneless skinless chicken breasts
• 4 tablespoons olive oil
• 2 medium onions, chopped
• 2 -3 garlic cloves, minced
• 1 green pepper, finely chopped
• 1/2 cup Worcestershire sauce
• 1 cup tomato paste
• 1 cup honey
• 2 teaspoons salt
• 2 teaspoons dried basil
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried oregano
• 1/2 teaspoon Tabasco sauce or 1/2 teaspoon hot sauce
• 4 tablespoons dry mustard
• 3/4 cup chicken broth

1. 1. Preheat oven to 350u0b0F
2. 2. Bake chicken for a 1/2 hour or until done; cool. Cut into bite size pieces and place in baking dish.
3. 3. In saucepan, combine all other ingredients except chicken broth, simmer for 20 minutes, stirring occasionally.
4. 4. Add broth and simmer another 15 minutes.
5. 5. Pour over chicken, cover and bake for 30 minutes. Remove lid, bake for 15 minutes.
6. 6. Serve over rice.

chicken breasts, olive oil, onions, garlic, green pepper, worcestershire sauce, tomato paste, honey, salt, basil, rosemary, oregano, tabasco sauce, dry mustard, chicken broth

Taken from www.food.com/recipe/chilean-chicken-361135 (may not work)