2 tablespoons vegetable oil
2 large potatoes, peeled and cubed
3 large onions, sliced
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
2 tablespoons butter
1 (16 ounce) can stewed tomatoes, chopped
6 tablespoons all-purpose flour
1 cup shredded mozzarella cheese
Heat oil in large skillet over medium heat. Add potatoes and saute until tender, about 15 minutes. Remove from skillet; stir in onion and saute until soft.
Add salt and pepper and stir until well coated. Add chicken; toss with tomato sauce and pour over chicken. Reduce heat to low; stir in flour.
Cover skillet; cook over medium heat, stirring occasionally, for about 1 minute.
Add chicken and fry about 5 minutes, or until chicken is no longer pink.
Transfer chicken to 4 large, heavy oven-roasted pieces of cooked potato and place on prepared baking sheet. Cool before serving.