Herb Tomato And Chicken Romanesque - cooking recipe

Ingredients

1 (2 1/2 to 3 lb.) fryer, cut up
salt and pepper to taste
1 c. chicken broth
1 medium onion, sliced
2 Tbsp. Parmesan cheese
1/4 c. Wesson oil
1 c. raw, regular rice
1 bell pepper, sliced
1 (15 oz.) can tomato herb sauce

Preparation

In a large skillet, brown chicken in oil.
Drain fat. Sprinkle with salt and pepper.
Stir in rice and chicken broth. Arrange pepper and onion on top.
Pour herb sauce over all. Simmer, covered, for 45 minutes.
Sprinkle with cheese just before serving.
Yields 4 to 5 servings.