Fresh Gazpacho Chicken

1/4 cup flour
1/2 tsp paprika
salt & pepper to taste
2 tsp I can't believe it's not butter light
1 1/2 lb boneless skinless chicken breasts
2 1/2 cups low sodium tomato juice
1 medium tomato, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
1/2 medium onion, chopped
1 medium green bell pepper, chopped
1/2 cup cucumber, chopped
1/2 cup red wine vinegar
1 tbsp olive oil
5 tsp worcestershire sauce
2 tsp hot pepper sauce
2 cloves garlic, crushed
1 cup white rice, cooked

1. Preheat oven to 375 degrees.

2. Combine flour, salt & pepper, and paprika in a large ziploc bag. Add chicken, one piece at a time and shake until well coated.

3. In a large skillet, heat butter until melted. Add chicken and cook just until both sides have been browned.

4. Combine remaining ingredients, EXCEPT rice, in a large bowl. Season with salt & pepper. Reserve 1 cup of this mixture; cover and refrigerate.

5. Place chicken in a medium baking pan. Pour remaining tomato mixture over chicken. Cover with aluminum foil.

6. Bake 30 - 40 minutes, until chicken is cooked thru.

7. Arrange chicken on plates and spoon cooking juice over. Serve with cooked rice and a side of chilled gazpacho.

Serving Size: Makes 4 servings