Baked Chicken and Peppers

 Ingredients
2 lbs boneless skinless chicken breast cut into thin cutlets (1/4 inch slices)
1 red bell pepper cut into strips
1 green bell pepper cut into strips
1/2 sweet yellow onion thinly sliced
4 cloves garlic pressed (substituted 3T Kraft garlic aioli)
15 oz crushed tomatoes (Fire Roasted diced tomatoes)
1 tbsp balsamic vinegar
1 tbsp dried oregano
1 tsp dried basil
1 tsp salt
1/2 tsp ground black pepper (white pepper)
1 cup mozzarella cheese shredded

Instructions
Place the onions and peppers in the bottom of a 9x13 baking dish.

In a small bowl coat chicken with garlic aioli.
Mix the oregano, basil, salt and pepper together in a small bowl. Place the chicken in a single layer on top of the peppers and season with a couple pinches of the seasoning.
Mix the crushed tomatoes, remaining seasonings, garlic, and vinegar together and pour over the top of the chicken to cover.
Bake uncovered at 400˚F for 35 minutes. Then remove the dish and sprinkle the mozzarella cheese over the top and finish cooking for 5-10 minutes or until the chicken is cooked through (165˚F) and the sauce is bubbling on the sides.

Serve over rice.

Original recipe (in black) and picture from easyfamilyrecipes.com