Chicken Parmesandiabetic, main dish, poultry 4 half chicken breasts, 1 skinned and boned 2 14 1/2 oz cans of italian 1 stewed tomatoes 2 tablespoon cornstarch 1/2 teaspoon oregano 1/4 teaspoon hot pepper sauce 1/4 cup 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. Randy Rigg |
