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.