Chicken and Tomatoes

4 boneless chicken breast halves
1/4 cup chopped onion
1/3 cup grated Parmesan cheese
1/2 teaspoon crushed rosemary
3 tablespoons flour
1 can (14.5 ounces) diced tomatoes with Italian seasonings
1 cup sliced mushrooms

Flatten chicken slightly. Coat with 3 to 4 tablespoons of the Parmesan cheese and then coat with flour. Sprinkle with salt and pepper. In skillet cook chicken in oil over medium-high heat until done. Remove to serving dish; keep warm. In same skillet, cook mushrooms, onion, and rosemary until soft. Add tomatoes; cook, uncovered, over medium heat until thickened. Spoon mixture over chicken; sprinkle with remaining Parmesan cheese. Serve chicken with sauce over spaghetti or other pasta.
Tona in Bama

http://www.nancyskitchen.com