1/4 c. fine bread crumbs
2 tbsp. grated Parmesan cheese
4 skinless, boneless chicken breast halves
2 tbsp. skim milk
Olive oil
1 (14 1/2 oz.) can stewed tomatoes
2 tsp. cornstarch
1/2 tsp. dried Italian seasoning

In a pie plate or on a sheet of waxed paper, combine bread crumbs and Parmesan cheese. Rinse chicken; pat dry. Brush chicken with milk. Coat with crumb mixture. Put olive oil in a preheated large skillet; add chicken. Cook over medium heat for 8 to 10 minutes or until tender and no longer pink, turning the pieces occasionally to brown evenly. Transfer to a platter; cover to keep warm.

In the same skillet combine tomatoes, cornstarch and Italian seasoning. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Spoon tomato mixture over chicken. Sprinkle with Parmesan cheese. Makes 4 servings.