4 half boneless chicken breasts
6 tbsp. grated Parmesan cheese
3 tbsp. flour
2 tbsp. olive oil
1 c. sliced mushrooms
1/2 onion, chopped
1/2 tsp. rosemary
1 can stewed tomatoes (14 oz.)

Flatten chicken slightly. Coat with 4 tablespoons cheese and then flour. Salt and pepper to taste. In skillet cook chicken in oil over medium high heat until done. Remove to serving dish. Keep warm.

In same skillet, cook mushrooms, onions and rosemary until soft. Add tomatoes; cook, uncovered, over medium heat until thickened. Spoon over chicken; top with remaining cheese. Serve over pasta.