Brazilian Chicken

4 chicken breast halves
1/2 cup dry white wine
1 lemon, cut in half
1/4 cup olive oil
1 onion, cut in chunks
1 green pepper, cut in chunks
1/2 teaspoon pepper
2 tablespoons chopped cilantro
2/3 cup chicken broth, warmed
1 can (20 ounces) pineapple chunks, drained
2 firm bananas, cut in chunks
2 salad tomatoes, cut in wedges

Instructions
Squeeze lemon juice over chicken and let sit while oil heats.

In large Dutch oven, place olive oil and heat over medium high
temperature. Add chicken, skin side down, and cook until brown, about 6
minutes. Turn chicken and reduce heat to medium. Place onion and green
pepper on top of chicken; cook about 10 minutes longer.

Place chicken on top of vegetables, sprinkle with salt, pepper and
cilantro. Pour chicken broth and wine over all and simmer, uncovered,
about 10 minutes.

Add pineapple, bananas and tomatoes; heat through about 5 minutes. Serve
hot with rice. Makes 4 Servings.