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

Place chicken in baking dish. Bake covered for 15 minutes in preheated 425°F oven; drain. Combine tomatoes, cornstarch, oregano and pepper sauce; cook, stirring constantly until sauce is thickened. Pour heated sauce over chicken. Top with cheese. Bake 5 minutes, uncovered. Garnish with parsley.

4 servings.