4 half chicken breasts, skinned & boned
2 cans (14 oz. each) Italian style stewed tomatoes
2 tbsp. cornstarch
1/2 tsp. oregano, ground
1/4 c. grated Parmesan cheese
1/2 c. Mozzarella cheese

Place chicken in baking dish and bake covered for 15 minutes in 425 degree oven, drain. Combine tomatoes, cornstarch and oregano in saucepan and cook, stirring constantly, until thickened. Pour heated sauce over baked chicken. Top with Parmesan and Mozzarella cheeses. Bake 5 minutes uncovered until cheese melts.