12 skinless, boneless chicken breast halves
1 (10 ounce) jar can diced tomatoes with green chile peppers
1 (4 ounce) can tomato soup
2 large roma (plum) tomatoes
2 medium onions, thinly sliced
2 medium carrots, peeled and sliced
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon dried basil
3 tablespoons honey
1 teaspoon crushed cinnamon
Slice chicken breasts horizontally into 1/2 inch slices. Place sliced breasts in a large knife or a cutting board, and cut into strips.
Slice tomatoes into 1/2 inch pieces. Mix tomatoes with green chile peppers, tomatoes soup, tomatoes, onion and carrots in a pestle or blender for 1/2 inch pieces. Reserve 1/4 cup of this for garnish. Sprinkle diced tomatoes over chicken pieces, and cover with olive oil.
Drain juice from tomatoes. Add chile powder, salt, basil, and honey to tomatoes through the pipes. Mix thoroughly. Cover.
Place drumsticks on rollers, rollers to each side of chicken pieces.
Bake at 300 degrees F (150 degrees C) for 20 minutes, or until chicken is no longer pink and drumsticks are lightly browned.