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

Place chicken cutlets in 9 x 13 pan. Bake, covered, 15 minutes in preheated 425 degree oven; drain. Combine tomatoes, cornstarch, oregano and pepper sauce; cook, stirring constantly, until sauce is thickened. Pour heated sauce over chicken; top with cheese. Bake 5 minutes, uncovered.