Title: Petti Di Pollo Alla Roma
Categories: Italian, Poultry
Yield: 6 servings
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
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.
