Summer Style Chicken

So-this might not look like THE tastiest recipe but this has to rank in my top 5 probably. It's so good that we had it Saturday AND Sunday! And guess what-Patrick is the one who stumbled upon the recipe! Super quick to prepare and makes for delicious leftovers. I even finally found little personal casserole dishes that I'll be making this in in the future!

4 chicken breast halves
1-14.5oz can stewed tomatoes (we used a few fresh tomatoes from our garden-yum!)
2-4 squash-yellow, zucchini, or mixture of both (we tried both ways and it was equally delicious)
Shredded Mozarella cheese to top
Italian dressing-about 1/2-3/4C (eyeball it)
Salt, pepper, garlic powder, and red pepper flakes, to taste

Preheat oven to 375 degrees. Lightly grease a medium baking dish. Arrange chicken in the prepared baking dish, and top with the stewed tomatoes. Arrange squash and zucchini slices around the chicken. Sprinkle with mozzarella cheese, and drizzle with Italian dressing, salt, pepper, garlic powder, and crushed red pepper. Bake 45 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

TSFL edit:
I found that a 7 ounce (uncooked) chicken breast cooks down to about 5-6oz prepared. Grease a small pan, place chicken breast in the middle, place 1 1/4C squash around it and sprinkle with 1/4C tomatoes. Omit cheese. Drizzle with no more than 4T Italian dressing. Sprinkle with salt, pepper, garlic powder, and red pepper flakes-no more than 1 1/2 teaspoon total (this uses up your lean, green, healthy fat, and condiment/seasoning allowances for the day. Well worth it though!)