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

Place chicken in baking dish. Bake, covered, 15 minutes in preheated 425 degree oven; drain. Combine tomatoes, cornstarch, oregano, and basil. Cook, stirring constantly, until sauce is thickened. Pour heated sauce over chicken; top with cheese. Bake 5 minutes, uncovered.