Chicken Breast Cacciatore
|Canned whole tomatoes||16 Ounce, cut up (1 Can)|
|Green pepper||1⁄2 Medium, cut into thin strips|
|Onion||1 Medium, sliced and separated into rings|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Oregano leaves||1⁄4 Teaspoon|
|Parsley flakes||1⁄2 Teaspoon|
|Whole chicken breasts||2 , halved, skin removed (Bone In)|
|Vermicelli||7 Ounce, cooked (1 Package)|
|Shredded romano cheese||2 Tablespoon|
In 2-qt casserole combine tomatoes, green pepper, onion, wine and seasonings; cover.
Microwave at High 5 to 7 minutes, or until vegetables are tender, stirring once.
Arrange chicken in 12 x 8-in baking dish with meatiest portions to outside of dish.
Pour sauce and vegetables over chicken.
Cover with wax paper.
Microwave at High 14 to 18 minutes, or until chicken is tender and no longer pink; rearrange and spoon sauce over chicken twice during cooking time.
Serve chicken over vermicelli that has been tossed with Romano cheese.