4 lg. chicken breasts, skinned and boned
2 (14 1/2 oz.) cans Italian style stewed tomatoes
2 tbsp. cornstarch
1/2 tsp. oregano or basil, crushed
1/4 tsp. hot pepper sauce (optional)
1/4 c. grated Parmesan cheese

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