Chilean Chicken

• 2 lbs boneless skinless chicken breasts
• 4 tablespoons olive oil
• 2 medium onions, chopped
• 2 -3 garlic cloves, minced
• 1 green pepper, finely chopped
• 1/2 cup Worcestershire sauce
• 1 cup tomato paste
• 1 cup honey
• 2 teaspoons salt
• 2 teaspoons dried basil
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried oregano
• 1/2 teaspoon Tabasco sauce or 1/2 teaspoon hot sauce
• 4 tablespoons dry mustard
• 3/4 cup chicken broth

Directions:

1. 1
   1. Preheat oven to 350°F
2. 2
   2. Bake chicken for a ½ hour or until done; cool. Cut into bite size pieces and place in baking dish.
3. 3
   3. In saucepan, combine all other ingredients except chicken broth, simmer for 20 minutes, stirring occasionally.
4. 4
   4. Add broth and simmer another 15 minutes.
5. 5
   5. Pour over chicken, cover and bake for 30 minutes. Remove lid, bake for 15 minutes.
6. 6. Serve over rice