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

Place in baking dish. Bake covered 15 minutes in preheated oven at 425 degrees. Drain.

Combine tomatoes, cornstarch, and seasonings. Cook on low heat, stirring constantly until sauce is thick. Pour heated sauce over chicken. Top with cheese. Bake 5 minutes uncovered. Garnish with parsley. I like to add a little Lawry's seasoning salt to mine. Makes 4 servings.