Chicken Parmesan-skillet version

1/4 cup olive oil
1 cup chopped onion
2 cloves garlic, pressed or finely chopped
28 oz. can diced tomatoes
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 lbs. boneless skinless chicken breasts flattened with a mallet between waxed paper(or Fresh & Easy sells thin pieces already to go!!)
1/3 cup Italian style bread crumbs
1/3 cup Parmesan or Italian Style cheese shreds
1 egg ( I used egg beaters)

1. In a large saucepan, heat 2 Tbsp. olive oil and add chopped onion and garlic. Cook for approximately 2 minutes. Add tomatoes (juice and all), sugar, salt and pepper. Bring to a boil, stirring occasionally. Cover, reduce heat and simmer. If you want your sauce a little less chunky...put it in the blender or food processor and gently pulse until it is the consistency you like.

2. Put egg beaters or one beaten egg in a shallow dish. In another shallow dish, mix bread crumbs and cheese shreds.

3. Heat remaining oil in a skillet. Dip chicken in egg, then bread crumb/cheese mix, then add to skillet. Cook chicken until no longer pink in center (time varies based on how thin your chicken pieces are) turning once. Ladle four scoops of tomatoe sauce on and around cooked chicken in the skillet. Sprinkle with more Italian cheese shreds. Turn off heat, cover and let cheese melt.

Makes four servings or feeds one teenage boy and two old people. :)
Serve with penne pasta on the side with reserved sauce, green tossed salad and garlic bread. YUM! and quick and easy too.