4 half chicken breasts (skinned & boned)
2 cans (14 1/2 oz. each) DelMonte Italian style stewed tomatoes
2 tbsp. cornstarch
1/2 tsp. oregano or basil crushed (I use basil)
1/4 tsp. hot pepper sauce (Tabasco sauce)
1/4 c. grated Parmesan cheese
Place chicken in baking dish. Bake covered 15 minutes in preheated 425 degree oven.
Drain. Combine tomatoes, cornstarch, basil and pepper sauce. Cook stirring constantly
until thickened. Pour heated sauce over chicken. Top with cheese. Bake 5 minutes
uncovered. Makes 4 servings.
2 cans (14 1/2 oz. each) DelMonte Italian style stewed tomatoes
2 tbsp. cornstarch
1/2 tsp. oregano or basil crushed (I use basil)
1/4 tsp. hot pepper sauce (Tabasco sauce)
1/4 c. grated Parmesan cheese
Place chicken in baking dish. Bake covered 15 minutes in preheated 425 degree oven.
Drain. Combine tomatoes, cornstarch, basil and pepper sauce. Cook stirring constantly
until thickened. Pour heated sauce over chicken. Top with cheese. Bake 5 minutes
uncovered. Makes 4 servings.
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