1.  Preheat oven to 375 degrees.

2.  Cut the chicken breasts into thin strips and place them in a mixing bowl. Add some flour (about 1/4 - 1/2 cup) to the bowl and, using your hands, toss the chicken in the flour so that the pieces are evenly coated. Discard any loose flour from the bowl.

3.  In a nonstick skillet over medium heat, add 1/3 cup of the olive oil and heat it for about 30 seconds. When the oil is heated, add the floured chicken strips to the pan, lower the heat to medium and sauté continuously until the chicken is cooked through and begins to brown.

 

 

 

4.  When the chicken is a light golden brown, remove it from the pan; place it on a plate and set it aside.

5.  In a sauce pan over medium heat, add the rest of the olive oil, 1/4 cup water, the garlic and the onion. Simmer and sauté the ingredients until the onion begins to turn translucent.

6.  Add the cherry tomatoes to the sauce pan along with the tomato sauce, 1/3 cup water and 1 sprig of the oregano. Stir all ingredients together to combine and then cover the pan and let it simmer for 8 - 10 minutes or until the tomatoes begin to burst open.

7.  While the sauce is simmering, remove the leaves of oregano from the other sprigs and chop them coarsely.

8.  When the tomato sauce has finished cooking, remove the sprig of oregano and discard it. Taste the sauce and add salt and pepper to your taste.

9.  Remove the sauce from the heat and then add the chicken strips to the sauce.

10.  Pour the mixture into an oven safe baking dish and spread it evenly to cover the bottom of the dish. Sprinkle the mozzarella over the chicken and tomato sauce mixture and top with the chopped oregano.

11.  Place the dish, uncovered, in the middle rack of the oven and bake for 12 - 15 minutes or until the cheese is melted.

12.  When the cheese has melted, remove the dish from the oven and wait 5 - 10 minutes before serving.