1 tbsp. cornstarch
1 can (14 oz.) Italian style stewed tomatoes
1/3 c. Italian flavored bread crumbs
1/3 c. grated Parmesan cheese
4 half chicken breasts, boned and skinned
3 tbsp. olive oil
4 slices Mozzarella cheese

In saucepan dissolve cornstarch in tomatoes. Cook, stirring constantly, until thickened; keep hot. Combine bread crumbs and Parmesan cheese. Pound chicken to 1/4 inch thick; dip into crumbs coating well. Fry in oil 3 to 4 minutes on each side. Place in glass baking dish. Pour hot tomatoes over chicken. Bake for 30 minutes at 350 degrees. Just before it is finished baking, place one slice of cheese on each piece of chicken; cook until cheese is melted. 4 servings.