Italian Baked Chicken

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 4 boneless skinless chicken breast halves (6 ounces each)
• 3 tablespoons olive oil, divided
• 5 garlic cloves, minced
• 2 cups chicken broth
• 1 cup tomato puree
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 4 slices mozzarella cheese
• 4 tomato slices
• 4 teaspoons grated Parmesan cheese
• Hot cooked angel hair pasta
• Minced fresh parsley

1. 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 11x7-in. baking dish.
2. 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.
3. Cover and bake at 400u0b0 for 25-30 minutes or until a thermometer reads 170u0b0.
4. 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.
5. 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.

allpurpose, salt, pepper, chicken breast halves, olive oil, garlic, chicken broth, tomato puree, basil, oregano, mozzarella cheese, tomato slices, parmesan cheese, pasta, fresh parsley

Taken from www.tasteofhome.com/recipes/italian-baked-chicken/ (may not work)