|Whole chicken breasts||3 Small, skinned, halved lengthwise, and boned|
|Cooking oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Green pepper||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced|
|Long grain rice||2⁄3 Cup (10.67 tbs)|
|Diced fully cooked ham||1 Cup (16 tbs)|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Dry white wine||1 Cup (16 tbs)|
|Snipped parsley||2 Tablespoon|
|Dried thyme||1⁄2 Teaspoon, crushed|
In large skillet brown chicken breasts on both sides in hot oil; remove from skillet.
Add onion, green pepper, and garlic to pan drippings; cook till tender but not brown.
Stir in uncooked rice; cook and stir till rice is golden.
Arrange chicken breasts atop rice mixture; sprinkle ham over all.
Combine undrained tomatoes, wine, parsley, bay leaf, salt, thyme, and cayenne; pour over chicken.
Do not stir.
Bring to boiling; reduce heat.
Cover and simmer for 20 minutes.
Uncover and cook 5 minutes more or till chicken is tender and rice is done.
Remove bay leaf before serving.