4 tbsp. olive oil
1 green pepper, sliced
1 (16 oz.) can stewed tomatoes
1 tsp. garlic salt
1/4 tsp. pepper
1 onion, sliced & separated into rings
4 chicken breasts, skinned & boned
4 tbsp. dry white wine
1/2 tsp. rosemary

Heat olive oil in a large skillet. Cook and stir onion and green pepper in oil until tender. Remove and keep warm. Cook chicken in skillet until browned (about 30 minute). Remove and keep warm. Combine tomatoes, wine, garlic salt, rosemary and pepper in the skillet and cook until heated through. Stir in onion and peppers, heat. Serve over the chicken breast.