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Chicken Jumble

Tablespoon olive oil
Couple cloves of garlic
1 onion
4 skinless chicken breasts
1 16 oz. package mixed vegetables, thawed
2 16 oz. cans diced tomatoes and chilis
1/2 cup spicy V8 juice
Italian seasoning
Salt and pepper to taste
2 Tablespoons corn starch in water

Saute onion and garlic in olive oil. Add chicken and saute until pinkness is gone. Add mixed vegetables and tomatoes and simmer for 30 to 40 minutes, while rice is cooking. Stir occasionally. Add in corn starch in water to thicken. Serve over rice.