Mexican Chicken

1 bell pepper
1 onion
2 minced garlic cloves
2-1/2 cups tomato sauce
3 Tbsp chili powder
1 Tbsp cocoa powder
2 Tbsp water
1 tsp parsley
4 boneless skinless chicken breasts

In a large nonstick skillet, saute the pepper, onion and garlic. Add the tomato sauce and chili powder. Dissolve the cocoa in water and add to the tomato mixture. Add teh chicken and simmer for 40 minutes with lid on. Sprinkle with parsley.

To Freeze: Freeze in freezer safe container in sauce.

To Reheat: Reheat in a covered pan until heated through.