5 skinless, boneless chicken breast halves
1 small green bell pepper, seeded and cut into 1/8 inch pieces
1/8 cup vegetable oil
8 slices white bread
1 small onion, sliced
1 cup shredded mozzarella cheese
2 cloves garlic, minced
1 green bell pepper, seeded and cut into 4 wedges
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon 1/3 cups water
1/2 cup chopped red onion
1 cup red wine
Preheat rack in dry skillet to medium-high heat.
Heat oil in skillet over medium heat. Place chicken in skillet, then place green pepper on top of skillet. Cook 3 minutes on each side or until chicken is cooked through and juices run clear. Remove chicken from skillet and set aside to cool.
Layer bread, onion, cheese, green pepper, onion wedges, mozzarella, garlic, green pepper wedges, oregano, basil, water and onion on risers, top and bottom with chicken. Remove foil and fill remaining pockets with tomato sauce and cheese. Pour chicken mixture over rice.
Repeat with remaining ingredients, ending with tomato sauce and cheese. Serve with red wine in soup pot.