4 chicken breasts
1/2 lg. onion
2 cloves garlic
4 slices bacon (approximately 1/4 lb.)
12 oz. can tomatoes
1 whole dried chili pepper or dried chili pepper to taste
Olive oil for frying
1/2 c. dry white wine
Salt and pepper
Parsley for garnish

Heat olive oil in frying pan and lightly brown chicken pieces. Set chicken aside. Cut bacon into 1/2 inch pieces and fry until golden. Add chopped onion and fry 3 minutes more. Add browned chicken, crushed garlic, tomatoes, chili pepper, wine, salt and black pepper. Cover and lower heat to simmer.

Cook until tender (45 minutes or more). Remove chicken and keep warm in oven. Increase heat under remaining sauce and simmer until thick. Pour onto cooked chicken and add parsley garnish. Serve with rice. Serves 4.