Skillet Chicken Parmigiana

A variation of chicken parmesan, and much tastier!

Courtesy Progresso Bread Crumbs
Description: Crispy, seasoned chicken breast, a robust tomato sauce and two kinds of cheese make this Italian classic simply irresisitble!
Prep Time: 25 Minutes
Start to Finish: 25 minutes

1/4 cup olive oil or vegetable oil
1 cup chopped onions
2 cloves garlic, finely chopped
1 can (28 oz) Progresso crushed tomatoes
2 teaspoons sugar
1/2 teaspooon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/3 cup Progresso Italian style dry bread crumbs
1/3 cup grated parmesan cheese
1 egg, beaten
1/2 cup shredded mozarella cheese
2 tablespoons grated Parmesan cheese

1. In 3-quart saucepan, heat 2 tablespoons of the 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 ocasionally. Reduce heat; cover and simmer, stirring occasionally.
2. Between sheets of waxed paper, flatten chicken to 1/4 inch thickness. In shallow dish, mix bread crumbs and 1/3 cup Parmesan cheese. Dip chicken into egg, then coat with bread crumb mixture.
3. In 12-inch skillet, heat remaining oil over medium heat. Cook chicken in oil 10 to 15 minutes, turning once, until no longer pink in center. Pour tomato sauce around chicken in skillet. Sprinkle mozarella cheese over chicken; cover and heat until melted. Sprinkle with 2 tablespoons Parmesan cheese just before serving.

4 servings