Non-Dieter's Delight Chicken Neapolitan

MAKES 6 SERVINGS

Ingredients:
• 1⅓ to 1½ pounds chicken breast tenders
• Garlic powder
• Ground black pepper
• Dried basil
• 2 tablespoons olive oil
• 3 cups rinsed and peeled potatoes, cut into 1-inch cubes
• 1 red or green bell pepper, cut into strips
• ½ cup yellow onion, chopped
• 2 8-ounce cans tomato sauce
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh garlic, chopped
• 1 teaspoon salt
• ⅛ teaspoon ground seasoned black pepper
• ½ teaspoon dried basil
• ½ cup white cooking wine
• 1 cup chicken broth
• ¾ cup grated cheddar cheese

Preparation:
Clean chicken and pat dry. Sprinkle the meat with garlic powder, black pepper, and basil on both sides. In a large skillet, lightly brown the chicken in oil over medium-high heat, about 2 minutes per side. Reserve oil in the skillet. Place the chicken in a large, heavy-bottomed pot. Add potatoes and bell pepper.

Sauté the onion in the reserved oil until soft, about 2 minutes. In a medium bowl, combine the tomato sauce, onion, parsley, garlic, salt, black pepper, and basil. Stir well. Pour this mixture over the chicken, potatoes, and bell pepper in the pot. Add the wine and chicken broth. Bring to a boil, then reduce heat, partly cover, and simmer for about 1 hour. Serve topped with cheddar cheese.

This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'