The morning or the night before serving, combine Italian dressing, ranch dressing, 3 tablespoons minced garlic, and 2 tablespoons olive oil in a large zip lock bag.

Squish bag around to combine all the ingredients. Add the chicken breasts to the bag, close and squish until they are well coated in the dressing mixture. Put the bag in a bowl (to prevent spills) and refrigerate all day or overnight up 24 hours.

When ready to cook, Preheat your oven to 400F. Then mix 2 cups Parmesan cheese, with parsley, 1 1/2 tablespoons of the basil and oregano (each).

Spray a large baking dish (big enough for all six breasts) with olive oil cooking spray.

Remove the chicken from the baggie one by one and "dredge" in the cheese and spice mixture, until thoroughly coated. Then place the chicken in a single layer in the dish.

When all the chicken is coated, place it in the oven and bake for 20-25 minutes (or until the internal temp is 155F).

While the chicken bakes make the sauce.

Spray the saucepan with olive oil cooking spray (or use 1 tablespoon olive oil but do not use another flavor spray). Then saute the onions and the remaining garlic until tender and onions are translucent.

Add the tomato paste and tomato sauce to the garlic and onions. Stir until smooth. Then add the remaining, oregano and basil and the other spices including the bay leaf. (At this point if the sauce looks too thick for your liking add 1 tomato sauce can of water)

Allow the mixture to simmer for the remainder of the baking time until you need it.

When the chicken has baked 20 minutes, remove from the oven and top each breast with sauce (to your liking, we cover the whole thing) and then top with 1/4 cup of mozzarella cheese (again to your liking) put the baking dish back into the oven for 10 more minutes or until the cheese is bubbly. Then switch your broiler on to brown the cheese (optional).

Remove from the oven and sprinkle with the remaining Parmesan cheese.