Skillet Chicken Parmigiana

By mamacasma

Ingredients

• 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 teaspoon salt
• 1/2 teaspoon pepper
• 4 boneless skinless chicken breast halves (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
• 2 Tablespoons grated Parmesan cheese

Details

Preparation time 25mins
Cooking time 50mins

Preparation

Step 1

1. In 3-quart saucepan, heat 2 tablespoons of the oil over medium heat. Cook the 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 plastic wrap or waxed paper, flatten each chicken breast half 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 pasta sauce around chicken in skillet; heat until hot. Sprinkle mozzarella cheese over chicken; cover and heat until melted. Sprinkle with 2 tablespoons Parmesan cheese just before serving.