Skillet Chicken Parmigiana

1/4 cup olive or veg. oil 4 boneless skinless chicken breast

1 cup chopped onions 1/3 cup Italian style bread crumbs

2-3 cloves garlic, finely chopped                  1 egg, beaten

1 can (28oz.) crushed or chopped tomatoes 1/2 cup shredded mozzarella cheese

2 tsp. sugar 2 tlbs. grated parmesan cheese

1/2 tsp. salt

1/4 tsp. pepper

1. In 3-quart saucepan, heat 2 tbls 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 occasionally. 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 min, turning once, until no longer pink in center. Pour tomato sauce around chicken skillet. Sprinkle mozzarella cheese over chicken; cover and heat until melted. Sprinkle with 2 tbls Parmesan cheese just before serving.

4 servings