This worked out significantly better than the previous chicken dish (Apricot Chicken) but it was also adapted a lot more to add flavor.
Here is the recipe as Oma documented it. We didn't have any Italian Style Stewed Tomatoes, so instead we substituted...
...and a bit of tomato paste to thicken the sauce, which we also flavored with...
...olive oil and red wine vinegar, as well as Italian seasoning, in order to better approximate the "Italian Style" of the stewed tomatoes.
And here is the sauce in its early stages of cooking.
While the sauce was cooking, we grated some Parmesan cheese. The fact that it wasn't Kraft brand "grated" cheese-like powder probably would have shocked Oma. We also used significantly more than a 1/4 cup. We are the people of the cheese.
The chicken, ready for baking. Not so exciting.
But now the sauce is ready to be poured over the chicken, topped with cheese and baked.
Result: the beautiful meal above.