Petti di pollo alla roma

Yield: 6 Servings

Ingredients:

4 Chicken Breasts Skinned
2 c Tomato Sauce
3 tb Olive Oil
2 c White Wine dry
2 md Onion chunked
10 oz Stewed Tomatoes
2 md Green Pepper chunked
1/4 c Parmesan Cheese Salt and pepper to taste
6 ds Tabasco Sauce

Instructions:

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.