4 half chicken breasts
2 (14 oz.) cans Italian stewed tomatoes
2 tbsp. cornstarch
1/2 tsp. basil or oregano
1/4 tsp. hot pepper sauce
1/4 c. grated Parmesan cheese

Put chicken in baking dish. Bake, covered, 15 minutes in preheated 425 degree oven; drain. Combine tomatoes, cornstarch, oregano or basil, and pepper sauce. Cook, stirring constantly, until sauce is thickened. Pour heated sauce over chicken; top with cheese. Bake 5 minutes, uncovered. Garnish with parsley.