Delicious Chicken and Peppers

This recipe is from my cousin Sara's blog Hungry Tummies. I made it a few months ago and couldn't stop eating it! Woops :) It's healthy but still tasty and didn't take a ton of time! I mean, come on, who wants to eat chicken and broccoli every night for dinner?! If you want to be even more healthy, you can always use brown rice. I don't mind it but my husband seems to have an aversion to it :)

Ingredients:
6 TBL flour
3 chicken breasts halved (I used bone in)
6 chicken legs
2 TBL olive oil
salt and pepper, to taste
1 yellow onions, halved and sliced
1 small red pepper (capsicum), seeded and sliced crosswise so it looks like a flower
1 small green pepper, cut same
1 small yellow pepper, cut same
2 cloves garlic minced
1 TBL fresh basil, chopped small
2 tsp Oregano (I used dried, fresh is probably better)
2 cups, seeded grape tomatoes cut into halves and quarters
1 can diced tomatoes (Italian seasoned - garlic, oregano, basil)
1 cup chicken broth

Directions:
1. Preheat oven to 350. Spread flour on a plate, then lightly coat both sides of each chicken piece with the flour, shaking off the excess. If using fresh tomatoes, cut them first so that they are ready to put in when you need them, this takes a few minutes.

2. In a large frying pan over high heat, warm the olive oil. Add the chicken in batches and saute, turning once, until lightly browned, about 2 minutes on each side. Transfer to a baking dish large enough to hold all the chicken in a single layer. Repeat until all the chicken is browned, then season with salt and pepper and set aside.

3. Reduce the heat to medium and add the onion, bell peppers, garlic, basil, and oregano. Saute until softened, about 5 minutes. Stir in the tomatoes (canned and fresh) and broth, raise heat to high, and bring to a boil. Pour sauce evenly over the chicken.

4. Cover and bake until the chicken is opaque throughout and the juices run clear, about 30 - 40 minutes.

5. Uncover and serve hot. Serve with brown rice, or noodles.

Sara's notes:
Delicious. There is plenty of juice to pour over rice or noodles (we like rice because it seems to absorb the flavor and the juice better). I love the mixture of tomatoes and fresh basil. I have made this with boneless skinless chicken breasts, and it works just fine. I still cut them in half. I also have made it with two cans of tomatoes instead of half fresh/half canned.