Chicken and Ziti with Two Tomatoes - serves 4

1 tablespoon flour
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon dried basil
1 pound chicken cutlets, sliced into 1/2-inch ribbons
2 teaspoons olive oil
8 Italian tomatoes, peeled and chopped
5 dried tomatoes, cut into slivers
3 cloves garlic, sliced
2 bay leaves
1/3 cup chicken stock
1 1/2 cups cooked ziti freshly grated Parmesan cheese

In a large bowl, combine flour, oregano, thyme, and basil. Add chicken and coat well with flour mixture.
In a large nonstick skillet, heat oil over medium heat. Add chicken to the skillet and saute until cooked through, about 8 minutes. Remove chicken and set aside.
Add Italian tomatoes, with their juice, to the skillet, along with dried tomatoes, garlic, bay leaves, and stock.
Bring to a boil, then continue to boil for about 2 minutes. Reduce heat to medium, add chicken and ziti, and heat until they are warm and dried tomatoes have softened, about 2 minutes.
Remove bay leaves and serve hot in shallow bowls, sprinkled with Parmesan.