Parmesan Chicken With Rice

• 3 skinless chicken breasts
• 1 can mixed vegetables
• 1 can tomato sauce
• 1/2 can tomato paste
• 8 oz. filled olives, drained
• 4 oz. capers, drained
• 2 Tbsp. cilantro, finely chopped
• 2 Tbsp. parsley, finely chopped
• 1 onion, finely chopped
• 4 c. cooked rice
• 4 Tbsp. Worcestershire sauce
• 1 Tbsp. soy sauce

1. Marinate the chicken with cilantro, parsley, onion, Worcestershire sauce and soy sauce, preferably overnight.
2. Save this marinade to add later.
3. Fry the chicken breast.
4. When cool, tear the chicken into small pieces.
5. In a frying pan, add the chicken, the remaining marinade and mixed vegetables.
6. Let it simmer for approximately 15 minutes.
7. If necessary, add 1/2 can tomato paste to make the sauce thicken, then add the olives and capers.
8. Mix the chicken/sauce mixture with rice.
9. Serve it warm.

chicken breasts, mixed vegetables, tomato sauce, tomato paste, filled olives, capers, cilantro, parsley, onion, rice, worcestershire sauce, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=395592 (may not work)