1 Tbsp. vegetable oil

4 small boneless, skinless chicken breast halves (approx. 1 lb.)

1/4 tsp. red pepper flakes (opt.)

1 can (19 fl oz/540 mL) Aylmer Accents Italian Stewed Tomatoes

1 Tbsp. cornstarch

1/4 cup grated or shredded Parmesan cheese

Minced fresh parsley

HEAT oil in large frypan over medium-high heat. Add chicken and red pepper flakes; brown chicken on both sides.

ADD tomatoes; bring to a boil. Reduce heat and simmer 15 minutes, or until chicken is tender.

DISSOLVE cornstarch in 1 Tbsp. water; stir into tomato sauce. Cook 1 minute, stirring constantly.

SPRINKLE with cheese. If desired, place pan under broiler, protecting handle with foil if necessary. Broil for 2 minutes, or until cheese is golden. Sprinkle with parsley.

 Note: If desired, substitute Italian Stewed Tomatoes with Aylmer Original Stewed Tomatoes, and add 1 tsp. Italian seasoning.