Parmesan Chicken

Ingredients:

1 small onion, chopped (1/3 cup)
1 clove garlic, minced
1 tablespoon butter
14.5 oz can diced tomatoes, undrained
1/2 teaspoon sugar
1/8 teaspoon salt
dash ground black pepper
1/4 cup snipped fresh basil (i use dry)
4 Skinless, boneless chicken breast halves
1/3 cup seasoned find dry bread crumbs
4 tablespoons grated Parmesan cheese
1/2 teaspoon dried oregano, crushed
1 egg beaten
2 tablespoons milk
3 tablespoons olive oil
2 cups flour
1/4 cup shredded mozzarella cheese (1 oz)

Directions:

Pre heat oven to 375 Degrees

For sauce, in a medium saucepan cook onion & garlic in hot butter over medium heat until tender. Carefully stir in undrained tomatoes, sugar, salt, and pepper. Bring to a boiling; reduce heat. Simmer, uncovered, about 10 minutes or to desired consistency, stirring occasionally. Stir in basil. Set aside; keep warm

Mean while, slice chicken breast in half make each piece about 1/4-inch.

In a shallow dish stir together bread crumbs, 3 tablespoons of Parmesan cheese, and the oregano. In a second dish stir together the egg & milk. In a third shallow dish place flour. Coat chicken in flour, folllow by dipping chicken in egg mixture, then in crumb mixture, coat well with crumbs.

In a large skillet cook chicken in hot oil over medium head for 2 to 3 minutes per side or until golden brown. Then place on baking sheet and back for 15 minutes to ensure chicken is fully cooked.

Transfer chicken to serving platter, spoon sauce over chicken. Top with mozzarella and remaining 1 tablespoon Parmesan cheese. Let stand about 2 minutes or until cheese melts.


Bon Appetit!