Easy Chicken Cacciatore

6 boneless, skinless chicken breasts1-2 cups red wine1-1 1/2 cups Italian seasoned bread crumbs or ground almonds1 can (29 ounces) tomato sauce1 can (14.5 ounces) seasoned diced tomatoes with basil, oregano and garlicPepper to tastePinch of oregano 1/4 cup parmesan cheese, or to taste1 cup mozzarella cheese, or to tasteThe night before, place chicken in a shallow dish or resealable plastic bag; marinate in enough red wine to cover. Refrigerate overnight.When ready to cook heat oven to 350 degrees.Remove chicken from wine and dredge in bread crumbs or almonds and place in oiled 9-by-13-inch baking pan. Bake about 20-30 minutes or until chicken is browned.While chicken cooks, combine tomato sauce, tomatoes, pepper and oregano. Remove chicken from oven, pour tomato mixture over chicken and sprinkle with parmesan cheese. Return to oven and bake 30 minutes more.Remove from oven, sprinkle each breast with a little mozzarella and return to oven for 3 or 4 minutes or until cheese is melted. Serve with baked potatoes and green vegetables.Serves six.Nutrition values per serving: 488 calories, 11 g fat (5 g saturated), 28 g carbohydrates, 3 g fiber, 66 g protein, 160 mg cholesterol, 1,857 mg sodium.