I LOVE Italian Food. Especially THIS.

Chicken Parmigiana
source: Better Homes and Gardens Pink Cook Book
Ingredients:

• 1/3 c chopped onion
• 1 clove garlic, minced
• 1 Tbsp butter or margarine
• 1(14 1/2 oz) can diced tomatoes, undrained
• 1/2 tsp sugar
• 1/8 tsp salt
• dash black pepper
• 1/4 c snipped fresh basil
• 4 skinless, boneless chicken breast halves (1 to 1-1/4 pounds)
• 1/3 c seasoned fine dry bread crumbs
• 3 Tbsp grated Parmesan cheese
• 1/2 tsp dried oregano, crushed
• 1 beaten egg
• 2 Tbsp milk
• 3 Tbsp olive oil or cooking oil
• 1/4 c shredded mozzarella cheese (1 oz)
• 1 Tbsp grated Parmesan cheese

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.