Name: Petti Di Pollo Alla Roma
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

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Italian	Italian, Poultry	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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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