Marinate chicken breasts with salt and crushed black pepper. For the sauce, heat olive oil in a pan and add the chopped mushrooms, chopped yellow and green bell peppers, chopped garlic, and red chilli flakes. Cover with a lid and cook the vegetables. Add freshly prepared tomato puree tomato puree, water, salt, crushed black pepper, and red chilli flakes. Heat oil in a fresh pan and sear the chicken breasts on both sides until light brown. Add these chicken breasts to the sauce. Add the basil leaves oregano, and fresh parsley. Cook on a low flame for 8 to 10 minutes. Garnish with basil leaves and drizzle olive oil.