2 tablespoons olive oil
1 clove garlic, minced
6 skinless, boneless chicken breast halves
1 onion, chopped
1 small green bell pepper, chopped
1 teaspoon paprika
1 teaspoon salt
1 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1 teaspoon saltine cracker crumbs
1 teaspoon coarse mustard powder
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon white vinegar
1 tablespoon vegetable oil
2 bay leaves
Heat olive oil in a large skillet over medium heat. Place chicken in skillet. Cook over medium-high heat, stirring constantly, until chicken is no longer pink. Pour in olive oil, browning as necessary, until no longer pink. Remove chicken from skillet and place on plate. Stir in bell pepper, paprika, salt, crushed red peppers, red pepper flakes, black pepper, saltine cracker crumbs, bread crumbs and remaining olive oil. Transfer sauce and marinade mixture to skillet and add vegetables. Transfer chicken from skillet and place on plate.
In a separate small bowl, mix together vinegar and white vinegar. Drain chicken from skillet and place on plate. Sprinkle with Worcestershire sauce, mixed the marinade with 1 teaspoon vinegar and oil.
Remove bay leaves from pan and place on plate with chicken, vegetables and vinegar sauce. Finish with remaining olive oil and vinegar sauce. Serve chicken and vegetables over rice. Garnish with bay leaves.