1/2 med. green pepper
1/2 med. onion
1 clove garlic (I use 1/2 tsp. garlic powder)
4-6 chicken breasts, boned
1/4 c. flour
1/2 tsp. pepper
1 tsp. salt
3 tbsp. oil
1 (1 lb.) can Italian plum tomatoes, crushed
1 cube chicken bouillon
3/4 tsp. oregano
1 bay leaf, crushed
4-6 slices Mozzarella cheese

Core and seed green pepper, cut into small pieces. Coarsely chop onion and mince garlic. Set aside.

Wash chicken and dry on paper towels. Remove skin and excess fat. Combine flour, salt and pepper in plastic bag. Add chicken, one piece at a time, and coat evenly.

In large skillet, brown chicken in 2 tablespoons oil. Clean skillet and saute green peppers, onion and garlic in remaining oil until soft and translucent. Add tomatoes and juice. Stir in crushed chicken bouillon cube, oregano and bay leaf. Add browned chicken and cover. Simmer 20 minutes.

Place 1 slice of cheese over each piece of chicken and melt a little. Serve with angel hair pasta or spaghetti cooked, then tossed in butter and Parmesan cheese.