Preheat oven to 350 degress F. In a small bowl, combine olive oil and garlic. Microwave for about 10 seconds to bring out the garlic flavor into the oil. Dip chicken pieces in oil mixture and coat with bread crumbs. Saute chicken in a large skillet until done. In a large bowl, combine ricotta and mozzerella cheeses, chicken, garlic salt, basil, parsley and oregano. Mix well. Remove tops. membrane and seeds from each pepper and place on a baking sheet
, with open tops facing upward. In each pepper, add 2 to 3 tablespoons of tomato sauce to the bottom, and then fill with enough chicken and cheese filling to reach close to the top but not all the way. Add an additional 1-2 tablespoons of tomato sauce, and then close the tops of the peppers with additional mozzerella cheese. Sprinkle additional oregano onto the cheese if desired. Bake
at 350 degrees for 20-40 minutes, checking for doneness at least every 20 minutes.