Kitchen Guy's
Chicken Parmigiano

Here's how to make it:

Slice each chicken breast in half to form small chicken cutlets.

In a small dish, mix together the breadcrumbs, half the Parmesan, Italian seasoning, salt and pepper.

Whisk eggs lightly in a shallow bowl. Place flour in a shallow bowl or plate.

Dredge each piece of chicken in flour, then eggs, and then the breadcrumbs, coating each piece well. Place on a parchment covered baking sheet and refrigerate 15-20 minutes.

Heat a large sauté pan over medium-high heat. When hot, add the olive oil. Sauté the breaded chicken cutlets until golden brown on each side. Remove from the pan and drain on paper towels.

In advance of cooking the chicken, make the sauce. In a medium sized sauce pan over low heat, cook the onions in butter until soft but not brown. Add the garlic and cook a minute longer.

Drain and chop the tomatoes, reserving the juice. Add to the onions and garlic along with sugar, salt, pepper and basil. Stir in tomato paste. Bring to a boil. Turn the heat to low and simmer, covered for 15 minutes. Uncover and simmer until the sauce thickens, about another 15 minutes.

To assemble. Place the sautéed chicken breasts in a glass baking dish. Cover with Mozzarella slices, then the sauce and finally top with Parmesan cheese. Heat in a 350 degree oven until the cheese is melted and bubbly. Serve immediately.