4 half boneless chicken breasts, skinned
6 tbsp. grated Parmesan cheese
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 Del Monte Italian style stewed tomatoes

Flatten chicken slightly. Coat 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 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 to yield 4 servings.