Progresso Skillet Chicken Parmigiana

I have slimmed down the original version of this meal. It is now leaner, but still delicious and fairly fast to make for the mom on the go!

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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

Directions

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 ¼ 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.