In a large resealable plastic bag, combine the
flour, salt and pepper; add chicken, one piece at
a time, and shake to coat. In a large skillet over
medium heat, brown chicken in 2 tablespoons oil on
each side. Transfer to a greased 11-in. x 7-in.
baking dish.
In the same skillet, saute garlic in remaining oil
for 1 minute. Stir in the broth, tomato puree,
basil and oregano. Bring to a boil. Pour mixture
over chicken. Cover and bake at 400° for 25-30
minutes or until a thermometer reads 170°.
Remove chicken and set aside. Pour sauce into a
small bowl and keep warm. Return chicken to the
pan; top with mozzarella and tomato. Sprinkle with
Parmesan cheese.
Bake, uncovered, for 6-8 minutes or until cheese is
melted. Arrange pasta on a large serving platter;
top with chicken. Pour sauce over chicken and
sprinkle with parsley.
Originally Submitted
3/22/2014
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