Petti Di Pollo Alla Romaitalian, poultry 4 chicken breasts, skinned 2 cup tomato sauce 3 tablespoon olive oil 2 cup white wine, dry 2 medium onion, chunked 10 oz stewed tomatoes 2 medium green pepper, chunked 1/4 cup parmesan cheese 1 salt and pepper, to taste 6 dash 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. |
