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.