Three Cheese Chicken Breasts in Tomato Sauce

• 1/4 cup olive oil
• 6 each chicken breast halves, boneless, skinless
• 1/2 large onions chopped
• 2 large garlic cloves chopped
• 1 tablespoon oregano dried
• 15 ounces tomato sauce canned
• 14 1/2 ounces tomatoes, stewed, canned
• 13 cup white wine dry
• 2 each bay leaves
• 8 ounces pasta, penne cooked
• 1 cup mozzarella cheese grated
• 13 cup asiago cheese grated
• 13 cup parmesan, parmigiano-reggiano cheese, grated grated

1. Prehat oven to 375F (190C).
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.
6. Transfer to plate.
7. Add onion, garlic, and oregano to skillet and saute until onion begins to soften, about 4 minutes.
8. 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.
9. Line prepared dish with penne.
10. Arrange chicken over.
11. Spoon sauce over, covering chicken and pasta completely.
12. Mix cheeses in small bowl.
13. Sprinkle cheeses over sauce.
14. Bake until chicken is just cooked through and sauce bubbles, about 20 minutes.

olive oil, chicken breast halves, onions, garlic, oregano, tomato sauce, tomatoes, white wine, bay leaves, pasta, mozzarella cheese, asiago cheese, parmesan

Taken from recipeland.com/recipe/v/three-cheese-chicken-breasts-to-32899 (may not work)