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Recipe of the Month • Skillet Chicken Parmegiana

1/4 cup olive oil	1/4 teaspoon pepper
1 cup chopped onions	4 boneless, skinless chicken breasts
2 finely chopped cloves of garlic	1/2 Italian style bread crumbs
28 oz can Italian style peeled tomatoes with basil, undrained	1/3 cup grated parmesan cheese
2 teaspoons sugar	1 egg, beaten
1/2 cup shredded mozzarella cheese	1/2 teaspoon salt

Heat 2 T. of oil in 3-qt. saucepan over medium heat. Cook onions and garlic in oil 2 minutes, stirring occasionally. Stir in tomatoes, sugar, salt, pepper, breaking up tomatoes. Heat to boiling, stirring occasionally. Reduce heat, cover and simmer, stirring occasionally. (Mushrooms are an optional ingredient to tomato mixture.)

Flatten each chicken breast to 1/4 inch. Mix bread crumbs and parmesan cheese. Dip chicken into egg, then coat with crumbs.

Heat remaining oil in 12" skillet over medium heat. Cook chicken in oil 10 - 15 minutes., turning once until no longer pink in center. Pour tomato mixture over chicken. Sprinkle with mozzarella cheese. Cover and heat until cheese is melted. 4 servings.

Satisfied Customer
Ft. Lauderdale, FL

"I absolutely love the steaks. They are top quality. I have also purchased a ham for myself and have given them as gifts during the holidays. Yes, they are definitely gift giving items. The team of professional customer service representatives is always there to help. Truly I am 100% sold on the products."

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