Quick Chicken Cacciatore

4 boneless/skinless chicken breast pieces
2 med. zucchini, peeled and sliced
1 small onion, cut into large pieces
1 c. fresh mushrooms, cleaned and sliced
3 tbsp. olive oil
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1 tsp. oregano
2 tsp. basil
1/4 tsp. fennel seed, crushed
1 tbsp. water
1 (14 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce

1. Preheat oven to 375 F.
2. In a small bowl, mix together the salt, spices, and water and set aside.
3. Wash chicken, pat dry. Heat a large skillet over medium-high heat. Add 1 tbsp. of the olive oil. When hot, add chicken breasts. Cook 2-3 minutes per side until nicely browned. Remove to a plate.
4. Adding the remaining 1-2 tbsp. olive oil as needed, quickly brown the zucchini, onion, then mushrooms. Keep the pan good and hot; the object is to brown the veggies without cooking them all the way through.
5. Mix together the spice mix, diced tomatoes, and tomato sauce.
6. Pour half the tomato mixture into a 9x13 glass pan. Add the vegetables to the pan. Place chicken over the vegetables. Pour the remaining tomato mixture over the chicken.
7. Cover the pan and bake 30-40 minutes.