Audrey's Mexican Chicken

• 1 tablespoon butter or 1 tablespoon margarine
• 2 garlic cloves, crushed
• 4 boneless skinless chicken breasts
• 1 teaspoon chili powder
• 1 cup long grain rice, raw
• 14 teaspoon oregano
• 28 ounces tomatoes, with juice
• salt & pepper
• 1 cup water or 1 cup tomato juice

1. Preheat oven to 350 degrees F.
2. Melt butter in large, wide frying pan.
3. Cut up chicken.
4. Cook over medium high heat until pale golden brown, about 5 minutes.
5. Remove chicken to a 4 L baking dish with a tight fitting lid.
6. Stir rice into fat remaining in frying pan; add remaining ingredients and bring to a boil.
7. Break up tomatoes with a fork.
8. Pour rice mixture over chicken and cover tightly.
9. Bake in oven for 1 hr 15 minutes until rice is tender.
10. Stir several times while cooking;add a bit more tomato juice or water if necessary.

butter, garlic, chicken breasts, chili powder, long grain rice, oregano, tomatoes, salt, water

Taken from www.food.com/recipe/audreys-mexican-chicken-284067 (may not work)