1/2 cup milk
1 tablespoon vegetable oil
1 green bell pepper, seeded and cut in 1 inch strips
1 red bell pepper, seeded and cut (optional)
8 skinless, boneless chicken breast halves
4 potatoes, peeled, seeded and cut into 1/4 inch cubes
1 tablespoon tomato paste
Melt milk in a small saucepan over low heat. Add the vegetable oil, and stir in the green pepper strips. Remove pan from heat, and mix in the bell pepper and red pepper strips.
A small deep frying pan or double boiler to heat, add chicken or potatoes, and cook until nicely browned. Drain off grease, and brown chicken and potatoes on all sides. Remove chicken from saucepan with tongs, leaving liquid on pan. Stir sauce into dip, coating all chicken thoroughly and well. Dip remains into warm milk, and return chicken to sauce pan.
Season with tomato paste, returning to pan and heat through and pour chicken and potatoes into dry pan.
Bake at 375 degrees F (190 degrees C) for 30 minutes, or until internal chicken is no longer pink and juices run clear. Reduce heat, and allow to cool.
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