Three-Cheese Chicken Breasts in Tomato Sauce

• 1/4 cup olive oil
• 6 skinless boneless chicken breast halves
• 1/2 large onion, chopped
• 2 large garlic cloves, chopped
• 1 tablespoon dried oregano
• 1 15-ounce can tomato sauce
• 1 14 1/2-ounce can Italian-style stewed tomatoes
• 1/3 cup dry white wine
• 2 bay leaves
• 8 ounces penne, freshly cooked
• 1 cup grated mozzarella cheese
• 1/3 cup grated Asiago or Romano cheese
• 1/3 cup grated Parmesan cheese

1. Preheat oven to 375F.
2. Butter 13x9x2-inch glass baking dish.
3. Heat oil in heavy large skillet over high heat.
4. Season chicken with salt and pepper.
5. Add chicken to skillet;saute until outside is white, about 1 minute per side; transfer to plate.
6. Add onion, garlic and oregano to skillet and saute until onion begins to soften, about 4 minutes.
7. Add tomato sauce, stewed tomatoes with their juices, wine and bay leaves and cook until sauce thickens, breaking up tomatoes with spoon, about 8 minutes; discard bay leaves.
8. Line prepared dish with penne.
9. Arrange chicken over.
10. Spoon sauce over, covering chicken and pasta completely.
11. Mix cheeses in small bowl.
12. Sprinkle cheeses over sauce.
13. Bake until chicken is just cooked through and sauce bubbles, about 20 minutes.

olive oil, chicken breast halves, onion, garlic, oregano, tomato sauce, italianstyle stewed, white wine, bay leaves, penne, mozzarella cheese, romano cheese, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/three-cheese-chicken-breasts-in-tomato-sauce-434 (may not work)