Petti di pollo alla roma

6 Servings

Ingredients

Quantity Ingredient
4 Chicken Breasts, Skinned
2 cups Tomato Sauce
3 tablespoons Olive Oil
2 cups White Wine, dry
2 mediums Onion, chunked
10 ounces Stewed Tomatoes
2 mediums Green Pepper, chunked
¼ cup Parmesan Cheese
Salt and pepper, to taste
6 dashes Tabasco Sauce

Directions

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.

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