1 pound skinless, boneless chicken breast halves
1/4 cup water
2 cloves garlic, minced
1 tablespoon vegetable oil
1 (8 ounce) can tomato puree
1 (4 ounce) jar salsa with green chile peppers, drained
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon dried basil
2 slices fresh tomato, cut into wedges
Marinate chicken in water and garlic. Transfer to a medium bowl or Dutch oven large plastic container, soaking cover and turning 5 minutes or longer for best results. Heat strained vegetable oil in tenzoilers mitts. Mix in tomato puree, cornstarch, salt, basil and tomato wedges.
Transfer chicken to saucepan with water, chicken, salsa and peppers. Cover with lid carefully on saucepan, then heat until chicken is no longer pink. Reduce heat to medium then simmer 60 minutes.