4 half chicken breast, skinned and boned
2 cans (14 1/2 oz. ea.) Italian style stewed tomatoes
2 tbsp. cornstarch
1/2 tsp. oregano or basil, crushed
1/4 tsp. hot pepper sauce (optional)
1/4 c. grated Parmesan cheese

Place chicken breasts in baking dish. Bake covered for 15 minutes in preheated 425 degree oven; drain. Combine tomatoes, cornstarch, oregano or basil and pepper sauce in skillet over medium high heat. Cook, stirring constantly, until sauce thickens. Pour heated sauce over chicken. Top with cheese and bake for 5 minutes uncovered in 425 degree oven. Garnish with parsley. Makes 4 servings.