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.