3 to 4 Tbsp. olive oil, divided

1/2 cup finely diced onion

3 cloves garlic, minced

1 can (15 oz.) or 2 cans (8 oz. each) Contadina® Tomato Sauce

1/2 cup dry white wine or water

3 Tbsp. Contadina® Tomato Paste

1 tsp. each dried oregano, sugar

2 eggs

3/4 cup Contadina® Italian Style Bread Crumbs

1/2 cup grated Parmesan cheese, divided, plus extra for serving

2 large boneless, skinless chicken breast halves, sliced in half lengthwise (1 lb.)

4 thick slices part skim mozzarella cheese (4 oz.) or 1 cup shredded

Chopped fresh basil, optional garnish

1. Preheat oven to 350°F. Heat 1 Tbsp. oil in a medium saucepan over medium-high heat. Add onion; cook about 3 minutes, stirring frequently, until tender. Stir in garlic; cook 30 seconds stirring constantly. Add tomato sauce, wine, tomato paste, oregano and sugar; bring to a boil. Reduce heat to low and simmer 5 minutes. Spoon 1/2 of sauce onto bottom of 9x13-inch baking dish; set aside.

2. Lightly beat eggs in a shallow dish. Combine bread crumbs and 1/4 cup Parmesan cheese in a second shallow dish. Dip both sides of chicken pieces in egg, then press into bread crumb mixture.

3. Heat remaining 2 Tbsp. oil in a 12-inch nonstick skillet over medium-high heat. Add chicken; cook about 3 minutes on each side until deep golden brown, adding an additional 1 Tbsp. oil if needed after turning.

4. Place chicken over sauce in dish; spoon remaining 1/2 of sauce over chicken. Sprinkle evenly with remaining 1/4 cup Parmesan and top each piece of chicken with mozzarella. Bake 18 to 20 minutes or until thickest parts of chicken reach an internal temp. of 165°F, cheese is melted and sauce is bubbly. Garnish with basil and additional Parmesan, if desired.