- 2 small bell peppers (I prefer the taste of poblano peppers)
- 3 tablespoons oil
- 6 boneless skinless chicken breast halves (1/12 pounds total)
- 2 cups tomato sauce (two 8-ounce cans)
- 1/2 cup fresh cilantro
- 1/2 cup coarsely chopped onion
- 1 clove garlic
- 1/4 teaspoon salt
Slice peppers crosswise into rings.
Lightly saute in oil in large skillet.
Remove peppers; drain on paper towels.
Brown chicken on both sides in oil remaining in skillet.
Place remaining ingredients in blender jar.
Blend until smooth.
Pour over chicken in skillet.
Heat to boiling.
Reduce heat; boil gently 5 minutes or until chicken is tender.
Place chicken on serving platter.
Arrange peppers on top.
Serve with remaining sauce.