Tomato Sauce Corn Chicken

8 bone-in chicken breast halves, with skin

1 cup all-purpose flour

1 tablespoon vegetable oil

2 (15 ounce) cans tomato sauce

2 (15 ounce) cans whole kernel corn

½ cup diced onion

2 cloves garlic, minced

2 tablespoons chili powder

½ teaspoon crushed red pepper flakes

salt to taste

Dredge chicken in flour; heat oil in a large skillet and brown, about 5 to 7 minutes. Remove from heat and set aside.

In a large saucepan combine the tomato sauce, corn and onion and bring to a boil. Stir in chili powder, garlic, red pepper flakes and salt. Add chicken and reduce heat to low. Simmer for 60 minutes, to allow flavors to blend and penetrate the chicken.