Three-Cheese Chicken Breasts in tomato sauce

Three Cheese Chicken Breasts in tomato sauce

1/4 olive oil
6 skinless, boneless chicken breast halves
1/2 large onion, chopped
2 large garlic cloves, chopped
1 tablespoon dried oregano
1 15-ounce can tomato sauce
1 14 ounce can Italian-style stewed tomatoes
1/3 dry white wine
2 bay leaves

8 ounces penne, freshly cooked
1 cup mozzarella cheese, grated
1/3 cup Asiago or Romano cheese, grated
1/3 cup Parmesan cheese, grated

Preheat oven to 375 degrees.  Butter 9x13 inch baking dish.  Heat oil in heavy large skillet over high heat.  Season chicken with salt and pepper.  Add chicken to skillet; saute until outside is white, about 1 minute per side; transfer to plate.  Add onion, garlic and oregano to skillet and saute until onion begins to soften, about 4 minutes.  Add tomato sauce, stewed tomatoes with their juices, wine and bay leaves and cook until sauce thickens, breaking up tomatoes with spoon, about 8 minutes, discard bay leaves.

Line prepared dish with penne.  Arrange chicken over penne.  Spoon sauce over chicken, covering chicken and pasta completely.  Mix cheeses in small bowl.  Sprinkle cheeses over sauce.  Bake until chicken is just cooked through and sauce bubbles, about 20 minutes.