4 boneless skinless chicken breast halves, (4 oz ea)
1/2 tsp salt
1/4 tsp freshly-ground black pepper
1 tsp olive oil
1 cup finely-chopped onions
1 large green pepper, chopped
4 garlic cloves, minced
1/2 cup dry red wine or nonalcoholic red wine
1 can peeled Italian tomatoes - (14 oz), drained, chopped
1 tsp dried oregano
1/2 tsp dried basil
2 Tbs snipped fresh parsley, (optional)


Season the chicken with the salt and pepper. Lightly spray a large skillet with olive oil no-stick spray. Add the oil and heat the skillet over medium heat. Add the chicken and cook about 4 minutes on each side or until browned.
Add the onions and green peppers to the skillet. Cook and stir about 2 minutes or until softened. Add the garlic. Cook and stir about 30 seconds. Stir in the wine, tomatoes, oregano and basil. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 30 minutes.
If desired, sprinkle with parsley just before serving. Serve over toast, hot rice or fettucini.