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2 tb Cooking oil
2 pk Okra; frozen in bags, sliced
1/2 c Onions; chopped
1 ts Salt
1/2 ts Black pepper
1 cn Diced tomatoes
2 lb Boned and skinned chicken breasts
Preheat dutch oven and add oil. Add onions, salt, pepper and okra. Cook on low heat to smother, stirring constantly. Okra will get slimy; keep cooking. When the okra is no longer slimy, add a little water at a time to get somewhat thick, but not "gloppy". Add diced tomatoes and chicken. Simmer until meat is cooked. Serve over warm rice.
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