1 tablespoon vegetable oil
1 (4 ounce) can chicken broth
1 pound skinless, boneless chicken breast halves
1 (8 ounce) can whole peeled tomatoes, sliced
2 tablespoons brown sugar
1 clove garlic, minced
1 tablespoon bread crumbs
1 teaspoon seasoning salt
1 teaspoon dried sage
Heat oil in a large skillet over medium-high heat; add chicken, and saute until golden, about 10 minutes.
Add broth, tomatoes, brown sugar, and garlic. Reduce heat to medium, stirring 10 minutes. Set aside to cool.
Stir seasoning salt, sage, and brown sugar in a small bowl. Beat chicken into broth mixture. Pour mixture into pot with lid off, and stir to prevent sticking. Place over high heat.
Bake in preheated oven for 30 minutes, or until chicken is cooked through and juices run clear. Remove lid, and cook 8 to 10 minutes, or until chicken is cooked through and juices run clear. Remove from oven, and let cool for 10 minutes.