1 tablespoon butter
1 teaspoon minced garlic
⅓ cup minced onion
1 (14.5 ounce) can diced tomatoes with juice
½ teaspoon sugar
¼ cup heavy cream
salt and pepper to taste
⅓ cup fine dry bread crumbs
2 tablespoons freshly grated Parmesan cheese
½ teaspoon dried oregano
1 egg, beaten
2 tablespoons milk
3 (5 ounce) skinless, boneless chicken breast halves
3 tablespoons olive oil
¾ cup shredded Mozzarella cheese
1 tablespoon freshly grated Parmesan cheese
In a saucepan over medium heat, melt the butter. Cook the onion and garlic together for about 2 minutes, or until the onion is tender and transparent. Add sugar and diced tomatoes. Stirring occasionally, turn down heat to medium-low after the mixture has simmered for 10 minutes on medium-high heat. Add the cream after the sauce has simmered, then season with salt & pepper to taste. 3 minutes more of simmering is required. Reduce heat and maintain a warm sauce
2 tablespoons of Parmesan cheese, bread crumbs, and dry oregano are combined; set aside. Whisk the egg and two tablespoons of milk until well combined in a small bowl. Shaking off excess, dip chicken breasts in egg, then push into breadcrumb mixture to coat both sides.
A big skillet with medium heat is used to heat the olive oil. Add the chicken breasts and cook for 10 minutes, turning once, or until the bread crumbs are golden brown and the internal temperature of the chicken reaches 160 degrees F (70 degrees C).
Pour sauce over chicken before adding cheeses, mozzarella and parmesan, to serve. Allow to stand for a few minutes until the heat of the sauce has caused the cheese to melt.