Chicken Breasts Romano - cooking recipe

Ingredients

3 chicken breasts or 3 1/2 lb. fryer pieces
1 tsp. salt
1/4 tsp. pepper
1/4 c. oil
1 c. diced ham
1 medium onion, chopped
3/4 c. sliced celery
1/2 tsp. basil
1 1/2 c. chicken bouillon or stock or water
2 (6 oz.) cans tomato paste
1 tsp. minced parsley

Preparation

Sprinkle chicken with salt and pepper.
Brown lightly in oil. Remove chicken and set aside.
Add ham, onion, celery and basil; simmer and stir for 5 minutes.
Return chicken to pan.
Add stock or water to tomato paste.
Pour over chicken and cover.
Simmer 40 to 60 minutes, turning occasionally.
Add parsley.
Serve with boiled spaghetti.
Serves 6 persons.