Stirring should break up the chunks. Ingredients are approximate measure. Vary according to personal taste and volume of tomatoes. The sauce can be made directly in the Dutch oven over a very slow fire but it is easier in a separate small sauce pan. While sauce is cooking, cut open top of pepper and wash out seeds.
Slice cross ways to make pepper rings.
Peel onion and slice crossways. Trim off excess fat and wash. Pour tomato sauce over breasts, lifting edges of breasts to allow some of sauce to get underneath. Sauce should not quite cover the chicken. Place pepper ring on top of each breast with onion slice in center.