Mexican Chicken - cooking recipe

Ingredients

4 boneless chicken breasts, remove skin
1 c. medium hot salsa
2 Tbsp. Worcestershire sauce
2 tsp. Tabasco sauce
1 can whole tomatoes or tomato sauce
salt and pepper to taste
1/2 lb. shredded Cheddar cheese
2 c. rice and water
1 Tbsp. butter or margarine

Preparation

In 1-quart baking dish, fit meat over bottom.
In separate bowl, mix salsa, tomatoes, hot sauce and Worcestershire sauce. Pour mix over chicken; bake at 350\u00b0 for 45 minutes.
When done, drain off excess sauce and save.
Cover chicken with shredded cheese and bake until melted.
Boil water with butter on stove. When water boils, add rice.
When softened, serve chicken over rice and ladle sauce on top.