|Dried oregano/Basil leaves||1⁄2 Teaspoon, crushed|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Hot pepper sauce||1⁄4 Teaspoon|
|Italian style stewed tomatoes||29 Ounce (2 Cans, 14 1/2 Ounces Each, Del Monte)|
|Boneless chicken breast halves||4 , skinned|
|Chopped fresh parsley||1 Tablespoon (For Garnish)|
Preheat oven to 425°F.
Slightly flatten each chicken breast; place in 11 X 7-inch baking dish.
Cover with foil; bake 20 minutes or until chicken is no longer pink.
Remove foil; drain.
Meanwhile, in large saucepan, combine tomatoes with juice, cornstarch, oregano and pepper sauce.
Stir until cornstarch dissolves.
Cook, stirring constantly, until mixture boils and thickens.
Pour over chicken; top with cheese.
Return to oven; bake, uncovered, 5 minutes or until cheese is melted.
Garnish with chopped parsley.