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© Meredith Corporation. All rights reserved. Used with permission.
Melt butter (or margarine) in a medium saucepan over medium heat. Add onion and garlic; cook for 4 to 6 minutes or until onion is tender. Carefully stir in tomatoes, sugar, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes or to desired consistency, stirring occasionally. Stir in basil; keep warm.
Meanwhile, place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/4-inch thickness. Remove plastic wrap.
In a shallow dish, stir together breadcrumbs, 3 tablespoons Parmesan and oregano. In another bowl, stir together egg and milk. Dip chicken in the egg mixture, then in the crumb mixture to coat.
Heat oil in a large skillet over medium heat. Add chicken; cook for 5 to 6 minutes or until golden and no longer pink, turning once. Transfer chicken to a serving platter.
Spoon sauce over chicken. Top evenly with mozzarella and the remaining 1 tablespoon Parmesan cheese. Let stand for about 2 minutes or until cheese melts.