4 chicken breast halves, skinned and boned
2 (14 1/2 oz. each) cans Cajun style stewed tomatoes
2 tbsp. cornstarch
4 slices Monterey Jack cheese
Parsley

Place chicken in baking dish. Cover and bake at 375 degrees for 30-35 minutes. Drain. Combine tomatoes and cornstarch in saucepan, stir to dissolve cornstarch. Cook, stirring constantly, until thickened. Remove chicken from baking dish. Pour all but 1 cup sauce in dish, arrange chicken pieces over sauce. Top with remaining sauce. Place 1 slice cheese on each piece of chicken. Bake until cheese melts. Garnish with parsley. Serve with cooked rice. Makes 4 servings.