1/2 cup of chopped onion
1/2 cup of chopped green bell pepper
4 skinless split bone-in chicken breasts (about 2 1/2 pounds)
1 1/2 teaspoons of Creole seasoning
Salt to taste
one 14 1/2 ounce can of Mexican style tomatoes
2 tablespoons of minced fresh parsley

Place onion and bell pepper in a 2-cup glass measure; cover with vented plastic wrap. Microwave on high 4 minutes; set aside.

With a sharp knife, make 3 or 4 parallel slashes in each piece of chicken. Rub with Creole Seasoning and salt, spreading seasonings into slashes. Place chicken, meat side down, in a 2-quart rectangular glass dish. Cover with wax paper and microwave on high 5 minutes. Turn chicken pieces over, re-cover and microwave on high. Stir onions into tomato mixture and pour over chicken; re-cover. Microwave on high 5 minutes or until an instant-read thermometer inserted in thickest part of breast registers 170ºF.