Ingredients

• 1 tablespoon butter
• 1 teaspoon minced garlic
• 0.33 cups minced onion
• 1 , 14.5 ounce
• 0.5 teaspoons sugar
• 0.25 cups heavy cream
• salt and pepper to taste
• 0.33 cups fine dry bread crumbs
• 2 tablespoons freshly grated Parmesan cheese
• 0.5 teaspoons dried oregano
• 1 egg , beaten
• 2 tablespoons milk
• 3 , 5 ounce
• 3 tablespoons olive oil
• 0.75 cups shredded Mozzarella cheese
• 1 tablespoon freshly grated Parmesan cheese

Instructions

1. 1 Melt butter in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm
2. 2 Stir together bread crumbs, 2 tablespoons Parmesan cheese, and dried oregano; set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.
3. 3 Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes.
4. 4 To serve, spoon sauce over chicken and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce.

Nutrition per serving