1 (5 ounce) can tomato sauce
1 (1 ounce) package active dry yeast
1 very ripe tomato, seeded and sliced
1/2 cup milk
1/2 cup butter or margarine
1/2 cup brown sugar
3 eggs
2 teaspoons lemon zest
2 pounds skinless, boneless chicken breast halves
1 cup all-purpose flour
1/2 cup brown sugar
2 tablespoons lemon zest
1 teaspoon lemon juice
1 teaspoon salt
Preheat oven to 400 degrees F (200 degrees C).
In a heavy saucepan, mix tomato sauce, yeast, tomato slices, milk, butter and brown sugar. Let cool completely.
In a large bowl, beat eggs and lemon zest. Stir in flour, brown sugar, lemon zest, lemon juice and salt. Pour mixture into greased pan.
Bake in preheated oven for 40 minutes, or until chicken is cooked through and juices run clear.
⭐ ⭐ ⭐ ⭐