1/4 c. oil
1 clove garlic, minced
3 chicken breasts, cut in halves, skinned
1 med. onion, chopped
2 tbsp. chopped green pepper
4 fresh tomatoes, peeled and chopped
1/4 c. dry white table wine
1/4 tsp. rosemary
1 bay leaf
1/4 tsp. basil
1/8 tsp. pepper

Heat oil and garlic in a large skillet. Add chicken and brown. Remove chicken. Add onion and green pepper to skillet, adding more oil if necessary. Cook until tender. Pour off fat. Return chicken to skillet. Add remaining ingredients. Cover and simmer over low heat 30 minutes, or until chicken is tender. Remove bay leaf before serving. May be served over rice.