1/4 c. oil
1 garlic clove, minced
3 chicken breasts, cut in halves and skinned
1 med. onion, chopped
2 tbsp. chopped green pepper
4 fresh tomatoes, peeled and chopped (canned stewed tomatoes may be substituted)
1/4 c. dry white 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. Cook until tender, then pour off excess fat. Return chicken to skillet. Add remaining ingredients. Cover and simmer 30 minutes or until chicken is tender. Remove bay leaf. Serves 6.