Italian Baked Chicken and Rice

1 1/2 lb skinless and boneless chicken breast
Salt and pepper
1 cup white rice
1 (14 oz) can tomatoes
1 small onion, diced
1/2 cup shredded mozzarella
2 tsp oregano
1 clove garlic, minced
1/2 cup grated Parmesan cheese

Dice the chicken, season the pieces with salt and pepper and set aside.
In a shallow baking dish sprayed with cooking spray, put the rice,
tomatoes, onion, mozzarella, oregano, garlic and 1 cup water. Stir in
the chicken pieces and sprinkle with Parmesan cheese. Bake in a 325 F
oven, covered loosely with foil, for 45 minutes. Uncover and
bake 10 to 15 minutes longer, until rice and chicken are cooked. Makes
4 servings.

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