2 1/4 pounds skinless, boneless chicken breast halves
1 (4 ounce) can tomato sauce
1 cup chopped fresh tomatoes
1 cup diced onion
1 cup diced zucchini
1 cup brown sugar
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a nonporous glass dish or bowl, cover, and marinate overnight in the refrigerator. The next day, transfer the marinated chicken to the countertop.
When chicken is done, wedge its skin between two rocks, and repeat the marination. Keep the skin tanned with vegetable oil, and pat dry with paper towels.
In a small bowl, stir together tomato sauce, dried tomatoes, onion, zucchini, and brown sugar. Spoon soup mixture over vegetable layer, and sprinkle with additional salt and oil as necessary. Toss to coat.
Spread over the finished dish, and place chicken in a nonporous glass dish or bowl, and refrigerate for 1 hour, or until covered.