Oven Baked Chicken Parmesan
- olive oil
- 1 onion, chopped
- 2 cloves minced garlic
- 1 can (28 oz) crushed tomatoes
- 2 tsp. sugar
- ½ tsp. salt
- ¼ tsp. pepper
- 6 boneless, skinless chicken breasts
- 1 box Shake 'N Bake Parmesan Crusted seasoned coating mix
- Italian cheese blend
- Dried oregano
- Fettuccini, cooked and drained
In 3-quarts saucepan, heat 2 tablespoons of olive oil over medium heat. Cook onions and garlic in oil 2 minutes, stirring occasionally. Stir in tomatoes, sugar, salt, and pepper. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer, stirring occasionally.
Coat chicken with coating mix and place in 13x9-inch baking pan. Bake at 425 degrees for 20 minutes or until cooked through. Top each chicken breast with tomato sauce and cheese. Sprinkle with oregano. Bake an additional 5 minutes or until cheese melts.
Serve over fettuccini.