1 cup vegetable oil
1 pound skinless, boneless chicken breast halves
1 (12 fluid ounce) jigger dried yellow pepper, divided
2 (8 ounce) cans tomato juice
Heat oil in large skillet over high heat. Then add chicken, cook for about 8 minutes, stirring often. Remove chicken and pat dry.
Dissolve pepper in tomato juice. Place chicken in pan drippings, stirring often. Cover, reduce heat, and bring to a boil. Cover, reduce heat to medium-low, cover, and simmer, uncovered, stirring occasionally, for 5 minutes. Remove chicken and place on rack in broiler rack.
Broil chicken for 2 to 3 minutes on each side, turning and rubbing occasionally with aluminum foil, until skin is golden brown.