Skillet Chicken Parmigiana

• olive oil
• 1 onion, chopped
• 2 cloves minced garlic
• 1 can (28 oz) crushed tomatoes
• 2 tsp. sugar
• ½ tsp. salt
• ¼ tsp. pepper
• 4 chicken breasts, cut into 1 inch strips
• ½ cup Italian style dry bread
• ½ cup grated Parmesan cheese
• 2 eggs, beaten
• pasta
• Italian cheese blend

In 3-quarts saucepan, heat 2 tablespoons of olive oil over medium heat. Cook onions and garlic in oil 2 minutes, stirring occasionally. Stir in tomatoes, sugar, salt, and pepper. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer, stirring occasionally.

In shallow dish, mix bread crumbs and cheese. Pour egg over chicken, then coat each piece with bread crumb mixture.

In large skillet, heat olive oil over medium heat. Cook chicken in oil for approximately 10-15 minutes, turning occasionally, until no longer pink in center. Place chicken and sauce over pasta and top with Italian cheese blend.