3 frying chicken breasts, split
1 red and 1 green sweet bell pepper
1 lg. sweet onion, chopped
2 cloves garlic, minced
1 (16 oz.) can sliced tomatoes, undrained
8 oz. can plain tomato sauce
1/2 c. dry white wine (or red wine)
1/2 tsp. each: dried oregano and thyme

Arrange chicken skin side up in a roasting pan. Bake unseasoned and uncovered in a preheated 425 degree oven 20 to 25 minutes, until skin is crisp and well rendered of fat. Drain and discard fat. Arrange pepper, onions and garlic under chicken. Combine remaining ingredients and pour over chicken. Bake 15 minutes, then lower heat to 350 degrees and bake 20 to 25 minutes more, until chicken is tender and sauce is thick. Serves 6. 290 calories each.