Texa's Spicy Tomato Chicken

• 4 boneless skinless chicken breasts
• 1 can Rotel tomatoes, Italian flavored
• 1 tsp. olive oil
• 1 sm. bell pepper, thinly sliced
• 1 very sm. white onion, thinly sliced
• 1 clove garlic, minced
• Salt, fresh ground pepper and oregano to taste
• 1 tbsp. cornstarch, dissolved in
• 1/4 cup warm water
• 4 servings steamed Basmati white rice

1. Heat oil in a non-stick skillet over medium high heat.
2. Season chicken with salt, pepper and oregano to taste.
3. Brown chicken on each side, about 2 minute per side.
4. Add onions, pepper and garlic, saute about 2 minutes more.
5. Add Rotel, including juice; cover and reduce heat to medium low.
6. Simmer until chicken is completely cooked, about 15 minutes.
7. Uncover, return to boil.
8. Gradually add cornstarch mixture until desired thickness occurs.
9. Serve over steamed rice.

chicken breasts, tomatoes, olive oil, bell pepper, very, clove garlic, salt, cornstarch, warm water, rice

Taken from www.foodgeeks.com/recipes/6418 (may not work)