(by Shirley McNevich)
4 boneless/skinless chicken breast halves
salt and pepper
2 - 15oz. cans Italian style stewed tomatoes
2 TBSP cornstarch
1/2 tsp. oregano
1/2 cup shredded mozzarella cheese
Salt and pepper each side of each chicken breast, then place them in a greased 9 x 13 glass baking dish. Cover with foil and bake at 425 degrees for 30 minutes or until chicken is no longer pink inside. Remove from oven--remove foil and drain off any liquid in the dish. In a saucepan add both cans of stewed tomato and oregano--stir. Slowly add cornstarch--cook/stir over medium heat until mixture thickens. Pour tomato mixture over the chicken breasts--bake uncovered at 425 degrees for 15 minutes. Remove from oven, sprinkle the mozzarella cheese all over the top and bake uncovered at 425 degrees for a few more minutes until the cheese melts.
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