Preheat oven to 375 degrees.

Cut Tomato, Eggplant, Zucchini, Yellow Squash into rounds. *Note: If the eggplant is larger, you may need to cut the rounds in half to arrange them in line with the other veggies.

Dice bell peppers and onions.

Mice garlic.

Heat a cast iron or other oven safe skillet over medium heat and add 1 TBS olive oil.

Add onions and bell peppers, sauté for 2 minutes. Add minced garlic and cook another 2 minutes, stirring.

Pour in tomato sauce and about half of the minced basil leaves and parsley. Add salt and pepper.

Cook, stirring, for about 5 more minutes.

Turn heat off and carefully arrange vegetables, alternating all of the different kinds. Place around the edge of the pan standing up vertically as pictured. Leave a circle in the center for the chicken breast.

Trim any excess fat off of chicken breasts. Season with salt, pepper and oregano and let rest for 5 min.

Place chicken breasts in the center, immersing them in the sauce. You may want to flip them over once to make sure both sides are fully covered.

Place a slice of fresh mozzarella on top of each chicken breast.

Mix remaining herbs with 2 TBS of olive oil and a dash of salt and pour over top of the entire mixture in the skillet.

Cover pan with foil and place in center rack of preheated oven. Bake covered for 30 minutes.

Remove foil after 30 minutes, then bake uncovered for another 30 minutes. **If you have a kitchen thermometer, make sure chicken is at least 165 degrees in the center. If it is too cold, bake for another 5 minutes, then check again.

Once finished baking, turn the broil feature of the oven onto high and broil for about 30 seconds, or until cheese gets some brown bubbles.

Remove from oven, let cool for a few minutes, then serve.