Progresso Skillet Chicken Parmigiana

From Jo Beckstrand

Parkview Ward

3 T. olive oil

1 c. chopped onions

2 garlic cloves, chopped

1 (28 oz.) can crushed tomatoes

2 t. sugar

½ t. salt

¼ t. seasoned pepper

4 boneless skinless chicken breasts

1/3 c. Italian breadcrumbs

1/3 c. grated parmesan cheese

1 egg, beaten

¼ c. shredded mozzarella cheese

2 T. grated parmesan cheese

In a medium saucepan, heat 1 T. of oil over medium heat.

Cook onions and garlic in oil for 2 min., stirring occasionally.

Stir in tomatoes, sugar, salt and pepper.

Heat to boiling, stirring occasionally.

Reduce heat, cover and simmer.

Between sheets of waxed paper, flatten chicken to ¼ inch thickness.

In a shallow dish, mix bread crumbs and 1/3 c. Parmesan cheese.

Dip chicken into egg, then coat with bread crumb mixture.

In a non-stick 12 inch skillet, heat remaining oil over medium heat.

Cook chicken in oil 10-15 minutes, turning once, until no longer pink in center.

Pour tomato sauce around chicken in skillet.

Sprinkle mozzarella cheese over chicken, cover and heat until melted.

Sprinkle with 2 T. parmesan cheese just before serving.