4 skinless, boneless chicken breast halves
2 cups cubed, cooked chicken meat
2 medium sausages, chopped
1 green bell pepper, chopped
1 small onion, chopped
1 large tomato, cut into 1 inch wedges
1 medium red bell pepper, chopped
1 large onion, chopped
1 tablespoon dried parsley
1 tablespoon dried basil
2 tablespoons water
1/3 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried sage
1/2 teaspoon margarine, melted
1 cup margarine, softened
Preheat oven to 350 degrees F (175 degrees C). Grease a 12x14 inch baking dish.
Place chicken, with skin, the large bone, and bell pepper onto the baking dish. Arrange the green bell pepper, onion, tomatoes, and red bell pepper on the top of the chicken. Place the tomato wedges on top. Sprinkle the parsley in between the browned cuts of chicken, then sprinkle with basil, oregano, sage, drizzle with 1/2 cup water, then spread with the remaining flour.
Bake for 1 hour in the preheated oven, basting once with the remaining pepper sauce.
To Serve: Top with chicken meat mixture, white wine; top with onions and tomato wedges. Garnish with remaining flour.
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