Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Flour, seasoned with salt 1 md Onion, thinly sliced
- and pepper x Dash garlic salt
x 6-8 chicken breasts and/or 1/2 ts Oregano
- legs 2 Stalks celery, coarsely
x Oil for frying - chopped
1 cn (4oz) Ortega Whole Green 2 cn (6oz., each) Snap-E-Tom
- Chiles - Tomato Cocktail (or 1 10oz
3 Carrots, sliced - can)
2 tb Chopped fresh parsley x Lemon slices

Lightly flour chicken pieces and brown in hot oil in skillet. Remove
chicken to oven casserole dish. Slice chiles into strips and lay on
top of chicken pieces. Combine carrot slices, parsley, onion, garlic
salt, oregano, celery and Snap-E-Tom; pour this mixture on top of
chicken and chiles. Place lemon slices on top of seasoned chicken.
Bake in preheated oven (350 degree) for 1 hour, or until tender.
Baste chicken with vegetable/Snap-E-Tom sauce during cooking.

Source: 'The Original Mexicans' by Heublein, Inc. 1972 Posted by
: Robert Bass Recipe courtesy of: Robert Bass, 07 Jan 93 09:14:00

From: Cooking Echo
Submitted By LAWRENCE KELLIE On 02-18-95

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