|Long grain rice||1⁄2 Cup (8 tbs)|
|Onion||1 Small, finely chopped|
|Green pepper||1⁄4 Cup (4 tbs), finely chopped|
|Canned tomato sauce||8 Ounce (1 Can)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can)|
|Bottled hot pepper sauce||1⁄2 Teaspoon|
|Skinless boneless chicken breasts||2 Large, halved|
Cook rice according to package directions.
Meanwhile, in a large skillet cook onion and green pepper in butter or margarine till vegetables are tender but not brown.
Stir in tomato sauce, mushrooms, sugar, hot pepper 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.