• sprinkle salt and pepper onto the chicken breast • lightly dredge the chicken breasts in flour • drizzle the oil over the chicken breast and put in oven at 375 degrees for 15 minutes - you need to check the temperature of the chicken with a thermometer to ensure it is at 160 degrees • take your red pepper and cut julienne style and set aside • cut your onion julienne style and set aside • cut the garlic cloves into chunks and set aside • mince the parsley and set aside • mix the chicken stock with the water and set aside • glaze the skillet with olive oil • put onions and red peppers in skillet on medium heat • add the bay leaf, garlic, butter and wine to the skillet and stir • add the crushed tomato and chicken stalk and continue stirring • add the red pepper and oregano • add the fresh parsley • add the chicken to the pan and toss • plate and serve