Lynn's Petti Di Pollo Alla Roma
4 chicken breasts, skinned
2 cup tomato sauce
3 tbsp 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.
1524
Verrazano,
sailing under the French flag, explores the
New England
coast and
New York Bay
.