Skillet Chicken Parmigiana

Found this recipe on the back of a Progresso Bread Crumbs Box. LOVED IT so I have to share it.  NOT my OWN recipe. Sadly. :D But Worth Sharing!

>1/4 cup olive oil
>1 cup chopped onion
>2 cloves of garlic, finely chopped
>1 can (28 oz) diced tomatoes
>2 tsp sugar
>1/2 tsp salt
>1/4 tsp freshly ground pepper
>Fresh Thyme
>Fresh Parsley
>Fresh Basil
>Rosemary
>Anise
>Oregano

>4 boneless skinless chicken breasts
>1/3 cup Progresso Bread Crumbs Italian Style (or make your own)
>1/3 cup freshly grated Parmesan cheese
> 1 egg, beaten
>Shredded Mozzarella Cheese
>Freshly grated Parmesan Cheese

*Beforehand be sure to chop all your ingredients (Makes it easier when it comes down to crunch time). Also, be sure to pound your chicken to flatten it to ¼ in thickness. There are many ways you can pound your chicken. Here’s how I did it; Place a chicken breast inside a gallon Ziploc bag, but do not shut the bag. Using a meat tenderizer or mallet (whatever it’s called) pound the chicken till desired thickness.

*In a saucepan, heat 2 Tbsp of the olive oil over medium heat. Cook onions and garlic in the oil for 2 minutes, stirring occasionally. Stir in tomatoes, sugar, salt, pepper, thyme, parsley, basil, rosemary, Anise, and oregano. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer, stirring occasionally.

*In a shallow dish (I used a Pyrex pie pan) mix bread crumbs and ½ cup Parmesan cheese. Dip chicken into egg, then coat with bread crumb mixture.

*In a skillet, heat remaining oil over medium heat. Cook chicken in oil 10-15 minutes, turning over once or twice, until no longer pink in center. Pour the sauce mixture on top of the chicken. Sprinkle mozzarella cheese and a little extra Parmesan cheese over the chicken; cover and heat until cheese is melted. Sprinkle a small amount of Parsley on top for decoration and taste.

Our side dishes included: A Caesar Salad Mix & Asiago Pepper Pugliese Bread