4 to 6 chicken breasts, skinned and boned
2 cans (14 1/2 oz. each) Del Monte Italian Style Stewed Tomatoes
2 tbsp. cornstarch
1/2 tsp. oregano
1/2 tsp. basil
1/4 c. grated Parmesan cheese

Place chicken in baking dish. Bake uncovered 25 minutes in preheated 425 oven; drain. Combine tomatoes, cornstarch, oregano, basil; cook, stirring constantly until sauce is thickened. Pour heated sauce over chicken; top with cheese. Bake 10 minutes uncovered. Garnish with parsley.