Recipe - Petti Di Pollo Alla Roma

4 Chicken Breasts, Skinned
2 cup Tomato Sauce
3 tablespoon Olive Oil
2 cup White Wine, dry
2 md Onion, chunked
10 ounce Stewed Tomatoes
2 md Green Pepper, chunked
One fourth cup Parmesan Cheese
Salt and pepper, to taste
6 ds 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini