1 (14.5 ounce) can peeled and diced tomatoes
3 cloves garlic, minced
2 tablespoons vegetable oil
1/4 teaspoon paprika
1/4 teaspoon salt
1/2 cup butter, cold
1 tablespoon lemon juice
1 teaspoon Creole seasoning
1/4 teaspoon dried thyme
1/4 teaspoon paprika
Head lights on
Fill a 10x15 inch pan with aluminum foil.
Preheat oven to 250 degrees F (120 degrees C). Place chicken in pan. Heat oil in the foil. When tomatoes have just begun to turn golden, jab tomatoes with a fork.
Pour in garlic oil. Fry in olive oil briefly, and then add bread crumbs. Fry about 10 minutes, stirring occasionally. Remove from heat.
Meanwhile, melt butter and white sugar in a medium bowl, stirring constantly. Pour mixture into chicken and tomato layers. Blend Creole seasoning and thyme into creole mix.
Remove Chicken from foil packaging, and place in dish along with juices from creole mix, Creole seasoning mix and thyme. And sprinkle with lemon juice before serving.