Chicken Parmesan

  • 29 oz canned diced tomatoes, with Italian herbs (2 cans)
  • 1 tsp Italian seasoning
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp black pepper
  • 1 Tbsp sugar
  • 1 Tbsp balsamic vinegar
  • 1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces
  • 1/2 cup(s) seasoned bread crumbs, Italian
  • 4 tsp olive oil, divided
  • 1 spray(s) cooking spray
  • 3/4 oz shredded part-skim mozzarella cheeses
  • 1/4 cup(s) grated Parmesan cheese, fresh

Combine first 5 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 35 minutes.

Stir in sugar and vinegar; simmer 5 minutes.

Preheat oven to 350°.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1⁄2-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.

Add 2 chicken breast halves to pan; cook 3 to 4 minutes on each side or until browned.

Repeat procedure with remaining oil and chicken breast halves.

Arrange chicken in an 11 x 7-inch baking dish coated with cooking spray. Pour tomato mixture evenly over chicken, and sprinkle with cheeses.

Cover and bake at 350° for 35 minutes.

Let stand 5 minutes.

***Yields 4 servings***

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