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

Flatten chicken slightly. Coat with 4 teaspoons cheese and then in flour. Salt and pepper to taste. In skillet cook chicken in oil over medium high heat until done. Remove to serving dish; keep warm. In same skillet, cook mushrooms, onions and rosemary until soft. Add tomatoes; cook uncovered over medium high heat until thickened. Spoon over chicken; top with remaining cheese. Serve over pasta.