2 boneless chicken breasts, skinned
6 tbsp. Parmesan cheese
3 tbsp. flour
1 tbsp. olive oil
2 c. sliced mushrooms
1 onion, chopped
1 tsp. rosemary
1 can Italian style stewed tomatoes

Coat chicken with 4 tablespoons cheese and then flour. Salt and pepper to taste. In skillet cook chicken in oil over medium high heat until done. Remove.

Cook mushrooms, onions and rosemary until soft. Add tomatoes. Cook uncovered until thickened a little. Spoon over chicken. Top with remaining cheese.