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Print this Recipe    Italian Chicken

LOW-FAT QUICK ITALIAN CHICKEN

2 to 4 boneless, skinless chicken breasts
2 cans, 14 ozs. each Italian style stewed tomatoes
2 Tbsp. cornstarch
1/2 tsp. basil, crushed
1/4 tsp. hot pepper sauce
1/4 cup grated Parmesan cheese

Preheat oven to 425 degrees. Slightly flatten each breast; and
place in a shallow baking dish. Cover with foil; bake for 20 minutes
or until tender. Remove foil; drain. Combine tomatoes, cornstarch,
basil, and pepper sauce in saucepan. Stir to dissolve cornstarch.
Cook stirring constantly until thickened. Put sauce over chicken;
top with cheese. Return to oven for 10 to 15 minutes, uncovered,
or until heated through. Makes 4 servings.

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