Tomato-Lime Chicken

Heat olive oil in a skillet over medium heat; saute onion and green bell pepper until tender 5 to 10 minutes.

Mix flour salt and pepper together in a gallon-size resealable bag. Cut each pounded chicken breast in half and add to flour mixture; toss to coat.

Place coated chicken into skillet with onion mixture. Cook until chicken is browned 3 to 4 minutes per side. Drizzle lime juice over chicken mixture.

Stir tomatoes and oregano into chicken mixture cover skillet with a lid and cook until tomatoes soften sauce thickens and chicken is no longer pink in the center 5 to 10 minutes. Add water if needed. Top each piece of chicken with a slice of provolone cheese and serve with the tomato sauce.