2 tbsp. olive oil
1/2 onion, separated into rings
1/2 green pepper, sliced
2 chicken breasts, skinned, boned & halved
1 can (8 oz.) stewed tomatoes
2 tbsp. dry white wine
1/2 tsp. garlic salt
1/4 tsp. dried rosemary
1/8 tsp. pepper

Heat olive oil in a large skillet. Cook and stir onion and green pepper until tender. Remove from pan and keep warm. Cook chicken in skillet until browned and juices run clear when pierced with a fork. Turn once halfway through cooking time. Remove and keep warm. Combine tomatoes, wine, garlic salt, rosemary and pepper in skillet. Cook and stir until heated through. Stir in onions and green peppers. Pour over chicken to serve. 2 servings.