Servings: 6

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6 skinless chicken breasts
1 large can tomato sauce
1 small can tomato puree
2 large whole tomatoes to slice
1 can sliced mushrooms
1 can ripe olives
1 tbsp. garlic
1 tbsp. lemon juice
1 tsp. oregano
1 onion - chopped
1/2 cup wine or brandy - (optional)
2 cups rice
salt to taste

 

Wash and remove fat from chicken. Bake in 350°F oven for about an hour.
Meanwhile, combine all other ingredients except rice.
Put chicken and sauce in a crockpot on low heat and cook for at least 4 hours to blend flavors.
Before serving, cook rice according to directions on box.
Serve chicken and sauce over rice.
Add sliced tomatoes as garnish.