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Heat two tablespoons of olive oil in a large saute pan. Add three cloves of minced garlic, and lightly brown. Add the chicken skin side down, and brown, then remove from pan. Add two cans diced tomatoes, and bring to a boil. Add the chicken pieces, a pinch of oregano, and salt and pepper to taste. And simmer for forty minutes. Serve over spaghetti, with a dusting of cheese.
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