Set up two bowls and a large plate, fill one bowl with flour, one with dressing. Dredge the chicken in flour, coat in the salad dressing, dredge again in flour, and place each piece of chicken on the plate to await frying. Heat a large frying pan with about 1/2 inch olive oil. Sauté the chicken in oil until bits of brown appear. Turn the chicken and brown on the other side. Set aside the finished chicken and continue browning all the pieces. You can reuse the plate from the raw chicken to store the browned chicken because you will continue to cook the chicken later. In the same pan, sauté the sliced onions and peppers. When the onions and peppers are lightly sautéd, place then in a large baking dish, top with the browned chicken, add the basil, oregano, garlic, and pepper, and bake uncovered at 350° or 20 minutes. Cover, and bake another 20 minutes.
I like to serve this chicken with side dishes to pick up the color scheme and compliment the flavors. Thus, I serve it with Potato, Corn, and Cherry Tomato Salad in the summer, and Carrot Pudding in the winter.