Chicken Napolitina Recipe

• 3 tbsp. + extra virgin olive oil
• 2-3 cloves garlic, sliced
• 1 sm. onion, sliced (minced)
• 3 lbs. chicken breasts, cut in halves, skin removed
• 2 cans tomato sauce
• 1 can tomato paste
• 2 cans lg. tomatoes
• 1/2 pound mushrooms, sliced
• 2 bell peppers, cut into 1 inch sq.
• Bay leaves
• 1/2 teaspoon + oregano, pepper
• 1/2 c. + red or possibly white wine (optional)

1. In large pan heat extra virgin olive oil; saute/fry onion and garlic.
2. Add in chicken, flesh side down.
3. Cook approximately ten min on each side till white.
4. Add in tomato sauce, paste, tomatoes, mushrooms, bell peppers, bay leaves, oregano and pepper.
5. Cook for about 30 min or possibly till tender.
6. (Optional: Add in small can of minced ripe olives.)
7. Serve chicken with cappelini on side covered with sauce or possibly serve with spinach noodles or possibly ravioli.
8. Top with grated Romano cheese.
9. Keeps for several days - excellent reheated.

extra virgin olive oil, garlic, onion, chicken breasts, tomato sauce, tomato paste, tomatoes, mushrooms, bell peppers, bay leaves, oregano, red

Taken from cookeatshare.com/recipes/chicken-napolitina-43876 (may not work)