CHICKEN NAPOLEAN 
2 1/2 to 3 1/2 lb. cut up chicken
4 lg. tomatoes
Cooking oil
Garlic
1/2 c. white wine
1/4 c. crumbled bread

Brown chicken in cooking oil and cook until nearly done. Remove chicken, dip 4 large tomatoes in boiling water. Take out seeds, peel and cut in large pieces. Add 2 tablespoons sliced garlic. Add 1/2 cup white wine. Add crumbled bread. Drain oil from pan chicken was cooked in. Place tomatoes, garlic, bread and wine under chicken. Simmer slow for 15 minutes.

 

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