1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
3 tablespoons vegetable oil
1 medium onion, quartered
5 cloves garlic, minced
2 teaspoons dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1 (16 ounce) can whole peeled tomatoes, with juice
1/2 cup chicken broth
1 (8 ounce) package shredded mozzarella cheese
In a large skillet over medium heat, heat oil and saute onion, garlic, parsley and oregano for 5 minutes. Stir in basil and sage. Return chicken to skillet; brown on all sides.
Heat vegetable oil in a medium saucepan over medium heat. Add chicken, onion, garlic, parsley, oregano and basil; cook, stirring, for 5 to 6 minutes or until chicken is no longer pink and juices run clear.
Stir in cheese and cook, stirring, for 1 minute or until cheese is melted. Heat through. Serve with tomato sauce.