6 5-oz. boneless and skinless chicken breasts
1 T. salt
1/2 t. white pepper
1/4 c. vegetable oil
1 c. onions, chopped
1/2 c. green peppers, chopped
2 c. whole tomatoes with liquid
2 c. water
2 cloves garlic, mashed and chopped
1/2 t. ground thyme (or 2 sprigs fresh)
1/4 t. cayenne pepper
12 small whole okra
1 lb. shrimp, peeled and deveined
1 T. parsley, chopped
Season chicken with 1 teaspoon salt and the white pepper.
In large skillet, heat vegetable oil.
Place seasoned chicken in hot oil, turning as it cooks (about 6 minutes).
Remove chicken and set aside.
Saute onions in skillet until they are clear.
Add green peppers; stir and cook for 3 - 4 minutes.
Add whole tomatoes, mashing them as you stir them into the onion mixture.
Add water, garlic, thyme, cayenne pepper, and remaining salt.
Cook over high heat for 4 minutes.
Lower heat and return chicken to sauce.
Add okra and cook for 10 minutes until okra are just tender.
Add shrimp and cook until shrimp turn pink (about 5 minutes).
Serve over buttered rice.