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Wenona Flood's Recipes
Chicken Parmesan

4 half chicken breasts
2 cans (14 1/2 ounce Italian style stewed tomatoes)
1/2 teaspoon oregano or basil,  crushed
1/4 teaspoon hot pepper sauce
1/4 cup grated parmesan cheese
2 Tablespoons corn starch

Place chicken in baking dish.  Bake covered fifteen minutes in pre-heated 425 degree F. oven.  Drain.

Combine tomatoes, corn starch, oregano and pepper. Cook stirring constantly until sauce thickens. Pour heated sauce over chicken, top with cheese. Bake five minutes uncovered.

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