Chicken Parmagiana

By dorchuk

Ingredients

• 2 teaspoons butter
• 3/4 teaspoon minced garlic
• 3 tablespoons and 1-3/4 teaspoons minced onion
• 5/8 (14.5 ounce) can diced tomatoes with juice
• 1/4 teaspoon sugar
• 2 tablespoons and 2 teaspoons heavy cream
• salt and pepper to taste
• 3 tablespoons and 1-3/4 teaspoons fine dry bread crumbs
• 1 tablespoon and 1 teaspoon freshly grated Parmesan cheese
• 1/4 teaspoon dried oregano
• 5/8 egg, beaten
• 1 tablespoon and 1 teaspoon milk
• 2 (5 ounce) skinless, boneless chicken breast halves
• 2 tablespoons olive oil
• 1/2 cup shredded Mozzarella cheese
• 2 teaspoons freshly grated Parmesan cheese

Details

Servings 2
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Melt butter in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm
Stir together bread crumbs, 2 tablespoons Parmesan cheese, and dried oregano; set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.
Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes.
To serve, spoon sauce over chicken and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce