olive oil
1/2 c. celery, chopped
1/2 c. onion, chopped
1/2 c. carrots, chopped
salt and pepper to taste
oregano and basil to taste
4-6 chicken breasts, skinned and boned
1 large can chopped tomatoes
3 tbsp. red wine vinegar

Preheat oven to 350°F. In a 9 x 13 inch pyrex dish, pour a little olive oil. Dredge chicken in olive oil. Pour chopped vegetables over chicken. Sprinkle salt, pepper, oregano and basil over chicken. Mix vinegar and tomatoes together and pour over chicken. Cover with foil and bake 1 hour.