1 (2 pound) skinless, boneless chicken breast
1 onion, diced
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1 (4 ounce) can tomato paste
1 1/2 cups water
1 cup warm water
Place chicken in a shallow dish or platter, and cover with water. Bring water to a boil and cook 20 minutes, until chicken is cooked through (no longer pink inside). Drain and arrange in a large baking dish. Cover, and cook 10 minutes longer on each side, turning once.
Place chicken in a large skillet over medium high heat. Sprinkle with garlic, salt, paprika, and cayenne pepper. Saute until translucent, about 5 minutes.
Bake 20 to 25 minutes in preheated oven, until chicken is cooked through (no longer pink inside). Remove chicken from oven, sprinkle with tomato paste and water.