Easy Tomato Baked Chicken

I have no idea if this qualifies as "regional" cuisine, but come on, it's chicken. Everything chicken qualifies, right? Plus, I'm finally cooking, so I want to maximize my impact!

I made this dish last night and it was great. It was SO easy, SO healthy, and a hit for the house. I served it with corn on the cob and a side salad.
1 small red onion, thinly sliced
4 small boneless skinless chicken breast halves (1 lb.)
1 can (14-1/2 oz.) diced tomatoes, drained (use some fancy spiced up tomato mix)
1/4 cup Light Balsamic Vinaigrette Reduced Fat Dressing (I had some balsamic/red wine combo)
1/4 tsp. garlic powder
1/4 cup KRAFT 100% Grated Parmesan Cheese

PREHEAT oven to 425ºF. Place onions in bottom of 13x9-inch baking dish; top with chicken.
COMBINE tomatoes, dressing and garlic powder; pour over chicken. Sprinkle with cheese.
BAKE 30 min. or until chicken is cooked through (165ºF).

Very tasty. We highly recommend it, although I used a 9x9 casserole dish and it turned out great!