4 1/2 chicken breasts, skinned, boned
2 cans (14 1/2 oz.) Del Monte Italian style stewed tomatoes
2 tbsp. cornstarch
1/2 tsp. oregano or basil
1/4 tsp. hot sauce (opt.)
1/4 c. grated Parmesan cheese

Place chicken in a baking dish. Bake uncovered 15 minutes in preheated 425 degree oven. Drain. Combine tomatoes, cornstarch, seasoning and sauce, cook, stirring constantly until sauce is thickened. Pour sauce over chicken. Top with cheese. Bake 5 minutes. Garnish with parsley.