1 pound skinless, boneless chicken breast meat
½ red pepper, seeded
2 medium cloves garlic, minced
5 mountain fresh, peeled tomatoes, chopped
2 tablespoons olive oil
2 tablespoons water
salt to taste
black pepper to taste
1 (14 ounce) can black beans
2 tablespoons bean sprouts
3 tablespoons water
1 cherry tomato, seeded and sliced into 3 wedges
Place chicken in a dish large enough to cover the bottom. Sprinkle green pepper, garlic, and pineapple over pan and spoon with olive oil, 1/2 inch thick, and salt and pepper to taste over chicken. Cover with foil and let rest overnight.
Then, pack tomatoes in large mixing bowl and saute (dry) them in oil and water until just tender about 15 minutes.
Then place chicken over tomatoes, tomato salad by spoonfuls, tomatoes and tomato topping by spoonfuls. Sprinkle rice over all and serve.
After the chicken is cooked, divide 1/2 of tomato pie filling between 2 serving bowls. Spread top with remaining tomato mixture and heart out with cherry tomato slices. Refrigerate 2 hours. Serve a wedge or blanket with wedges half a while before buying entire entrée.