Creole chicken breasts

1/4 C onion, diced fine
1/4 C red or green bell pepper, diced fine
3 cloves garlic, minced
14 oz can diced tomatoes, not drained
2 t Worcestershire sauce
2 t apple cider vinegar
2 t oregano
1/4 t salt
1/4 t black pepper
1/4 t hot pepper sauce
4 chicken breast halves
1 T olive oil

Combine all ingredients except for the olive oil. Marinate for several hours, or overnight.

To prepare: Heat the oil in a large skillet with a lid. Sear the chicken breasts on both sides. Dump the marinade into the pan. Cover loosely with a sheet of aluminum foil, parchment, or wax paper. Then cover the pan with a tight lid. Simmer for about an hour, until chicken is cooked through.

Remove chicken to a platter and bring the pan juices to a boil. Reduce until thick. Spoon the sauce over the chicken pieces.

Dump chicken version: Prepare the marinade and put it and the chicken into a gallon zip-lock bag. Press out the air and freeze. You can make many batches of this to store in the freezer.

To use, thaw overnight. Dump the chicken and marinade into a casserole and bake at 350 for an hour. This version is easier than cooking it on the stove top, but not as moist.