Cut each chicken breast half in half again to create smaller, more manageable pieces.

In a plastic bag, combine flour, seasoning salt, and black pepper.

Add the chicken pieces to the bag and shake well to coat them evenly with the flour mixture.

Heat butter in an electric frying pan or Dutch oven over medium heat.

Add the coated chicken to the pan and cook until browned on both sides. Add more butter if needed to prevent sticking.

Pour the stewed tomatoes over the chicken.

Add oregano and basil to the pan.

Reduce the heat to low, cover the pan, and simmer for about 1 hour, or until the chicken is cooked through and tender.