Progresso Skillet Chicken Parmigiana

• 3 tablespoons olive oil
• 1 cup chopped onion
• 2 garlic cloves, chopped
• 1 (28 ounce) can crushed tomatoes
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon seasoned pepper
• 4 boneless skinless chicken breasts
• 1/3 cup Italian breadcrumbs
• 1/3 cup grated parmesan cheese
• 1 egg, beaten
• 1/4 cup shredded mozzarella cheese
• 2 tablespoons grated parmesan cheese

1. In a medium saucepan, heat 1 tablespoon of 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.
2. Between sheets of waxed paper, flatten chicken 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 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.
4. Pour tomato sauce around chicken in skillet. Sprinkle mozzarella cheese over chicken cover and heat until melted. Sprinkle with 2 tablespoons Parmesan cheese just before serving.

olive oil, onion, garlic, tomatoes, sugar, salt, pepper, chicken breasts, italian breadcrumbs, parmesan cheese, egg, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/progresso-skillet-chicken-parmigiana-446850 (may not work)