Petti di pollo alla roma
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 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 |
| Salt and pepper, to taste | ||
| 6 | dashes | Tabasco Sauce |
Directions
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.