Skillet Chicken Parmigiana

By Lorena_321

Ingredients

• 1/4 cup olive oil or canola oil or vegetable oil
• 1 cup chopped onions
• 2 cloves garlic, finely chopped
• 1 can (28 oz.) crushed tomatoes
• 2 t. sugar
• 1/2 t. salt
• 1/4 t. pepper
• 4 boneless, skinless chicken breasts
• 1/3 cup Italian style dry bread crumbs
• 1/3 cup grated Parmesan cheese
• 1 egg, beaten
• 1/2 cup shredded mozzarella cheese
• 2 T. grated Parmesan cheese

Preparation

Step 1

In a large saucepan, heat 2 T. 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.
Between sheets of waxed paper, flatten chicken to 1/4” thickness. In shallow dish, mix bread crumbs and 1/3 cup Parmesan cheese. Dip chicken into egg, then coat with bread crumb mixture.
In 12” skillet, heat remaining oil over medium heat. Cook chicken in oil 10 to 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.
Variations:
Eggplant Parmesan – Replace chicken with 1 med. Eggplant, peeled and cut into 8 slices. Don’t flatten, dip eggplant slices into egg, then coat with crumbs. Cook about 10 minutes or until tender.