1 tbsp. cornstarch
1 (14 1/2 oz.) can Del Monte Italian stewed tomatoes
1/3 c. seasoned bread crumbs
1/3 c. Parmesan cheese
4 halved chicken breasts, skinned and boned
3 tbsp. olive oil
4 slices Mozzarella cheese

In small 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 in crumbs, coating well.

Fry coated chicken in oil for 3-4 minutes on each side. Drain oil and return chicken to pan. Place warm tomatoes over chicken and then cover with Mozzarella cheese. Cover and cook until cheese melts, 5-10 minutes.