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4 boneless chicken breast halves
2 cups Italian Salad Dressing
2 gloves garlic, crushed
1 can diced tomatoes
1 onion, chopped
1 green bell pepper, chopped
1 Tbsp oregano
2 Tbsp parmesan cheese
Preheat oven to 375 degrees F.
Place chicken in baking dish and cover with Italian dressing and put a dab of crushed garlic on each piece of chicken. Cover and refrigerate for 4 hours. Pour off 1/2 of the dressing and replace with 1 cup water. Top chicken with tomatoes, onion and green pepper. Sprinkle oregano and parmesan cheese over the top. Bake at 375 degrees for 45 minutes.