Another Chicken Parmesan - The One I Like

This is from the 365 Ways To Cook Chicken cookbook. I've made the tomato sauce a few times, but I'm usually just lazy and buy a jar of marinara sauce. The option is yours. I also sometimes make the chicken without the addition of sauce and mozzarella - real easy and real tasty.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 3⁄4 cup  Italian seasoned breadcrumbs
• 1⁄4 cup  grated parmesan cheese
• 1  egg, beaten
• 4  boneless skinless chicken breast halves, pounded to 1/4 inch thickness
• 2  tablespoons olive oil
• 1⁄4 lb mozzarella cheese, thinly sliced

• TOMATO SAUCE

• 2  tablespoons olive oil
• 1  medium onion, chopped
• 1  clove garlic, crushed
• 2  cups  chopped peeled fresh tomatoes or 1 (28 ounce) can  peeled Italian tomatoes, drained and chopped
• 2  tablespoons tomato paste
• 1  bay leaf
• 1⁄2 teaspoon sugar
• 1⁄4 teaspoon dry oregano

Directions

1. Combine bread crumbs and Parmesan cheese in a shallow dish.
2. Place egg in another shallow dish.
3. Dip chicken first in egg, then dredge in bread crumb mixture to coat.
4. Preheat oven to 350*.
5. In a large frying pan, heat oil over medium heat.
6. Add coated chicken breasts.
7. Cook, turning once, about 5 minutes a side,until lightly browned.
8. Arrange chicken cutlets in a single layer on an ovenproof serving platter or baking dish.
9. Pour tomato sauce over chicken.
10. Top with mozzarella cheese.
11. Bake 15 minutes, until cheese is melted and bubbly.
12. TOMATO SAUCE: In a medium-size saucepan, heat oil over medium heat.
13. Add onion and garlic.
14. Cook until onion is soft,about 3 minutes.
15. Add tomatoes.
16. tomato paste, bay leaf, sugar, and oregano.
17. Simmer until sauce reduces by half.