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4 Half chicken breasts, skinned and boned
2 14 1/2 oz cans of Italian stewed tomatoes
2 tb Cornstarch
1/2 ts Oregano
1/4 ts Hot pepper 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, oregano, and pepper sauce in a saucepan. Cook, stirring constantly, until thick. Pour over chicken; top with cheese. Bake 5 minutes, uncovered.
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