Chicken Parmigiana

This is my husbands all time favorite meal. It is yummy! Fresh basil is a MUST. It adds such a great flavor. This recipe comes from Better Homes and Gardens. Hope you enjoy it as much as we do!

Ingredients:

• 1 small onion, chopped (1/3 cup)    - I don't love onions so I do a bit less
• 1 clove garlic, minced
• 1 T butter or margarine
• 1 14.5 oz can diced tomatoes, undrained
• 1/2 t sugar
• 1/2 t salt
• dash black pepper
• 1/4 C snipped fresh basil
• 4 skinless, boneless chicken breast halves
• 1/3 C seasoned fine dry bread crumbs
• 4 T grated parmesan cheese
• 1/2 t dried oregano, crushed
• 1 egg beaten
• 2 T milk
• 3 T olive oil or cooking oil
• 1/4 C shredded mozzarella cheese (1 oz.)

Directions:
1. For sauce, in a medium saucepan cook onion and garlic in hot butter until onion is tender. Carefully stir in the undrained tomatoes, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or to desired consistency, stirring occasionally. Stir in basil. Keep warm.

2. Meanwhile, with a meat mallet, pound each chicken breast half between two pieces of plastic wrap to 1/4-inch thickness.

3. In a shallow dish stir together bread crumbs, the 3 tablespoons Parmesan cheese, and oregano. In another bowl stir together the egg and milk. Dip chicken breast halves in egg mixture, then in crumb mixture to coat. In a 12-inch skillet cook chicken in hot oil over medium heat for 2 to 3 minutes on each side or until golden. Transfer chicken to a serving platter.

4. Spoon sauce over chicken. Top with shredded mozzarella and 1 tablespoon Parmesan cheese. Let stand about 2 minutes or until cheese melts. Makes 4 servings.

I copied the recipe directly from the website, but I like to prepare the chicken before I start the sauce, so I can control the consistency a little better. I also like to put it in the oven for 5 min or so to let the cheese melt. Delish :)!