|Boneless skinless chicken breast halves||4|
|Canned stewed tomatoes||29 Ounce (2 Cans, 14 1/2 Ounces Each, Italian style)|
|Dried oregano/Dried basil||1⁄2 Teaspoon, crushed|
|Hot pepper sauce||1⁄4 Teaspoon (Optional)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Hot cooked rice||2 Cup (32 tbs) (Optional)|
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, cornstarch, oregano and pepper sauce, if desired.
Stir to dissolve cornstarch.
Cook, stirring constantly, until thickened.
Pour sauce over chicken; top with cheese.
Return to oven; bake, uncovered, 5 minutes or until cheese is melted.
Garnish with chopped parsley and serve with rice or pasta, if desired.