4 half chicken breast (boneless and skinless)
2 (14 1/2 oz.) cans Italian style stewed tomatoes
2 tbsp. cornstarch
1/2 tsp. oregano
1/4 c. grated Parmesan cheese

Place chicken in baking dish. Bake uncovered 15 minutes at 425 degrees. Drain. Combine tomatoes, cornstarch, and oregano. Cook, stirring constantly, until thickened. Pour over chicken, top with cheese. Bake an additional 5 minutes uncovered.