3 chicken breasts, split, boned and skinned
1/2 c. chopped green onion tops
1/2 c. chopped green pepper
1 c. diced, peeled fresh tomatoes
1/2 tsp. chopped fresh garlic
1 (16 oz.) can tomatoes
1/2 tsp. Rosemary
1/2 tsp. oregano
1/2 tsp. basil
6 oz. unsalted tomato juice
1 oz. dry white wine

Place chicken, tomatoes, juice, herbs, garlic and chopped vegetables in pan, cover and allow to simmer until the chicken is fork tender. Remove the chicken and reduce the sauce to desired thickness, if too thin. Serve on hot plate with enough sauce to garnish each piece.