7 skinless, boneless chicken breast halves
salt to taste
1/2 cup all-purpose flour
1 teaspoon olive oil
2 large ripe tomatoes, seeded and thinly sliced
2 large onions, peeled and coarsely diced
1 cup creamy salad dressing
Mix together flour, olive oil and tomato slices. Place chicken in a large resealable plastic bag; seal and refrigerate at least 4 hours or until chicken is no longer pink.
Heat olive oil in skillet over medium heat. Place chicken pieces in skillet. Brown on both sides, removing crispy bits from skins. Once cooked, turn over and cook in skillet on low until lightly browned on all sides, about 5 to 6 minutes. Flatten and remove chicken. Discard carrot and onion peel along with juices from cool water. Transfer chicken to 3 quart casserole dish.
Heat olive oil in skillet over medium heat. Fish out and discard. Spoon each breast sheet into each shallow baking dish. Place chicken on bottom of dish. Fill each breast with tomato mixture. Spread over all and top lightly with salad dressing.
Bake at 375 degrees F (190 degrees C) for 1 hour, stirring in flour, oil and tomato pudding mix.