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

Place chicken in baking dish. Bake covered 15 minutes in preheated 425 degree oven; drain. Combine tomatoes, cornstarch, and oregano. Cook stirring constantly until sauce is thickened. Pour heated sauce over chicken; top with cheese. Bake 10 minutes, uncovered. Serves 4. I usually put this over rice.