4 skinless chicken breast fillets
1/4 tsp. pepper
3 tbsp. flour
3 tbsp. oil
1 (14 1/2 oz.) can Italian flavored crushed tomatoes, undrained
1 (6 oz.) pkg. sliced mozzarella cheese
1/3 c. grated Parmesan cheese

Sprinkle chicken with pepper and lightly coat with flour. In medium skillet, brown chicken in hot oil; drain on paper towels. In 2 quart casserole, layer 1/3 tomatoes, 1/2 mozzarella, 1 tablespoon Parmesan and chicken. Spoon remaining tomatoes over chicken and top with remaining cheeses. Bake, covered, at 350 degrees for 30 minutes. Remove cover and bake 10-15 minutes longer. Serves 4.