3 tbsp. oil
1 lb. can tomatoes
1 c. uncooked rice
1/4 tsp. pepper
3 lb. fryer, cut up in sm. serving pieces
1 c. dry white wine
1 pkg. dry onion soup mix
2 c. shredded Mozzarella cheese

Heat oil in 2 quart oven proof skillet. Add chicken and fry until brown on all sides. Remove chicken from skillet, drain fat.

Drain tomatoes, saving juice. Mix juice, wine and water to make 2 1/2 cups liquid. Pour liquid into skillet. Stir in tomatoes, rice, soup mix and pepper. Heat to boiling.

Place chicken on rice. Cover and bake at 325 degrees for 45 minutes. Uncover, sprinkle cheese on top. Return to oven and bake uncovered 15 more minutes or until cheese is melted and chicken is tender.