Baked Chicken Breasts With Tomatoes and Cheese

• 4 skinless, boneless chicken breast halves, about 1 pound total weight
• Freshly ground pepper to taste
• 2 tablespoons olive oil
• 1 teaspoon finely chopped garlic
• 3/4 cup bottled thinly sliced sweet pepper slices without salt
• 1 cup chopped canned no-salt tomatoes
• 1 teaspoon dried crumbled oregano
• 1/4 teaspoon dried hot red pepper flakes
• 1/4 pound grated no-salt cheese such as Gouda, about 1 1/2 cups

1. Preheat oven to 400 degrees.
2. Sprinkle chicken pieces with generous grinding of black pepper.
3. Heat oil in skillet and add chicken pieces.
4. Cook about 2 minutes on one side until lightly browned.
5. Turn and cook about 3 minutes.
6. Transfer chicken pieces in 1 layer to baking dish.
7. Add garlic to skillet and cook briefly.
8. Add sweet pepper slices, tomatoes, oregano and pepper flakes.
9. Let simmer about 5 minutes.
10. Pour sauce over the chicken and sprinkle with cheese.
11. Bake 10 minutes.

skinless, freshly ground pepper, olive oil, garlic, sweet pepper, tomatoes, oregano, salt

Taken from cooking.nytimes.com/recipes/10152 (may not work)