4 half boneless chicken breasts, skinned
6 tbsp. grated Parmesan cheese
3 tbsp. flour
2 tbsp. olive oil
1 c. sliced mushrooms
1/2 onion, finely chopped
1/2 tsp. rosemary
1 (14 1/2 oz.) can Italian style stewed tomatoes

Flatten chicken slightly. Coat with cheese and then flour. Salt and pepper to taste. In skillet cook chicken in oil over medium heat until done. Remove to serving dish.

In same skillet cook mushrooms, onion, and rosemary until soft. Add tomatoes; cook over medium heat until thickened. Spoon over chicken; top with remaining cheese.