“I love this recipe because it's SO delicious and super easy to make. My family loves it, too! Great served with caesar salad and garlic bread. I usually have half of the sauce left over. I either freeze it, or cook up extra chicken for leftovers, but the chicken does lose some of its crispiness on the second day. NOTE: One of my favorite things about this recipe is the crispiness of the chicken. I usually use twice the oil that the recipe calls for, maybe even more. I just keep an eye on it, and add more as needed.”

Ingredients Nutrition


  1. Saute onions and garlic in 2 tbsp of oil for 2 minutes.
  2. Stir in tomatoes, sugar, and seasonings.
  3. Heat to boiling, stirring occasionally. Reduce heat, cover and simmer while preparing chicken.
  4. Combine parmesan and bread crumbs. In a seperate bowl, lightly beat the egg.
  5. Slice chicken breast in half to create two thinner pieces of chicken or use rolling pin to flatten the breast to approximately 1/4" thickness.
  6. Dip chicken in egg, then coat with bread crumb mixture.
  7. Heat remaining oil. Cook chicken over medium heat in the oil, turning once. (approx. 10-15 mins).
  8. Sprinkle cooked chicken with mozzarella cheese and allow it to melt. Speed the melting up by covering skillet with a lid.
  9. Remove chicken to plate and spoon desired amount of sauce over top.

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