Petti di pollo alla roma

Yield: 6 Servings

Measure Ingredient
4 \N Chicken Breasts, Skinned
2 cups Tomato Sauce
3 tablespoons Olive Oil
2 cups White Wine, dry
2 mediums Onion, chunked
10 ounces Stewed Tomatoes
2 mediums Green Pepper, chunked
¼ cup Parmesan Cheese
\N \N Salt and pepper, to taste
6 dashes Tabasco Sauce

Debone chicken breasts if necessary. Slice breast lengthwise into thirds. Heat the oil in large pan over medium heat. Lightly brown the chicken. Add onion, pepper and garlic. Saute for several minutes over medium heat. Add Tomato sauce, dry white wine, tabasco and stewed tomatoes. Add salt and pepper to taste. Reduce heat and simmer until chicken is tender. Top with Parmesan cheese and serve immediately.

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