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

In a pie plate combine bread crumbs and Parmesan cheese.

Rinse chicken, pat dry. Brush chicken with milk and coat with crumb mixture.

Spray a large skillet with non stick coating. Preheat skillet, add chicken. Cook over medium heat for 8-10 minutes or until tender and no longer pink, turning pieces occasionally to brown evenly. Transfer to a platter.

In same skillet, combine tomatoes, cornstarch and Italian seasoning. Cook. Stir until thick and bubbly. Spoon tomato mixture over chicken. Sprinkle with Parmesan cheese. Makes 4 servings.