4 skinless, boneless chicken breast halves
2 tablespoons Worcestershire sauce
1/8 teaspoon salt
1 pound Italian sausage
2 tablespoons Italian seasoning
4 ounces shredded Cheddar cheese
Place chicken in a shallow 9x13 inch baking dish. Using a tea towel, wrap the outside edge with meat.
Cover chicken and vacuum top with foil. Place foil to inside of dish and arrange chicken inside dish.
Bake in preheated oven for approximately 30 minutes, or until chicken is heated through and juices run clear. Sprinkle with Worcestershire sauce. Cool 15 minutes, turning foil after 2 minutes. Sprinkle with salt and continue cooking for 20 minutes, turning foil after 8 to 10 minutes. Remove chicken.
Stir all of the Italian seasoning into skillet along with broccoli and tomato. Return skillet to oven and cook for 6 minutes, stirring occasionally. Reduce heat to medium, and cook until chicken is no longer pink and internal juices of chicken begin to run clear. Serve cooked chicken over warm rice, pasta, meat mixture and mixed salad greens; garnish with sliced fresh citrus bell pepper, if desired.