| Cook rice according to package directions. Meanwhile, in a large skillet cook onion and green pepper in butter or margarine until vegetables are tender but not brown. Stir in tomato sauce, and bay leaf. Bring to boiling. Reduce the heat. Cook uncovered, over medium low heat for 5 minutes. Remove bay leaf. Meanwhile, place each chicken breast half, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound the chicken lightly with the fine-toothed or flat side of a meat mallet to 1/4 inch thickness. Remove the plastic wrap. Place chicken pieces in the skillet. Spoon sauce over pieces. Cook, covered, over medium heat for 5 to 7 minutes or till meat is no longer pink. Serve over rice. Makes 4 servings. A special thanks to one of our FamilyCorner.com community
members for this recipe. Thanks "ditzy46"!
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