5 skinless, boneless chicken breast halves
1 (4 ounce) can diced tomatoes with green chile peppers, drained
1/4 teaspoon garlic powder
1 (8 ounce) can tomato juice with bay leaves
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 tablespoon chopped fresh parsley
1 tablespoon prepared horseradish
Preheat oven to 300 degrees F (150 degrees C).
Place chicken in a large, deep skillet. Cook over medium high heat until evenly browned. Pour oil in skillet and saute chicken, turning occasionally, until no longer pink and juices run clear. Stir in tomatoes, garlic powder, tomato juice with bay leaves, green bell pepper, parsley, horseradish, and bacon.
Cover skillet and cook over medium heat for 3 to 4 minutes, or until chicken is no longer pink.