Chicken Parmesean

When we go out to dinner, it is a rare occurrence that Nikki doesn't order chicken parmesean.  So, one day we found a recipe for it, and it was just as good, if not better than a restaurant.  This one does take a little time, so be prepared.

Ingredients:

1. 1 small onion
2. 1 clove garlic
3. 1 tbs butter
4. 1 14.5 oz can of crushed tomatoes
5. 1/2 tsp sugar
6. 1/8 tsp salt
7. dash of black pepper
8. little bit of basil
9. 2 boneless, skinless chicken breasts
10. 1 cup bread crumbs or 3 cups croutons ( put in food processor until real small)
11. parmesean cheese
12. 1/2 oregano
13. 1 egg
14. 2 T milk
15. cooking oil
16. mozzarella cheese

In a medium sacue pan cook onion, garlic and butter until tender.  carefully stir in tomatoes, sugar, salt and pepper.  Bring to a boil, reduce heat, and simmer utill desired consistency.  add basil right before serving.

Chicken:
While sauce is simmering, place each chicken breast half between to pieces of plastic wrap.  Using a hard object, like the side of a hammer or meat mallet,  pound the chicken lightly until it is about 1/4 inch thick, remove plastic wrap.  In a shallow dish, stir together bread crumbs/ crushed croutons, 3 tbs parmesean cheese, and the oregano.  ( you can omit the oregano if using croutons.)  In a second dish stir together egg and milk.  Dip chicken in egg mixture, then into the bread crumbs.  Pack the breading tightly.

In a large skilled cook the chicken in hot oil over medium heat for 2-3 minutes per side or until golden.

Spoon sauce over chicken, and top with mozzarella cheese.  This is great when served with pasta.  Enjoy!!!