Chicken Parmesan

I got this recipe off of The Sisters' Cafe and it is so AMAZING! I made it exactly as the recipe said, the only thing I will do different next time is half the sugar it calls for. It was just a bit too sweet.The recipe makes quite a bit of sauce, I may half the recipe next time too. I served the chicken with Fettuccine Alfredo, steamed asparagus and hot garlic bread. My family LOVED it!

Sauce:

2 tbsp. olive oil

1 large onion, chopped (approx 1 cup)

2 cloves garlic, crushed

3 cans Italian diced tomatoes

1 tbsp. sugar

1/2 tsp. basil

1 tsp. oregano

3/4 tsp. salt

1/2 tsp. pepper

Saute onion and garlic in olive oil until onions are tender and transparent. Add the rest of the ingredients and let simmer for 10 minutes.

Chicken:

1-2 pounds chicken breasts (I used 5 breasts, cut in half lengthwise)

2 eggs

Italian Breadcrumbs

1/4-1/2 c. olive oil

8 oz. very thinly sliced Mozzarella

1/4 c. Parmesan cheese

Dip the chicken in egg and then in bread crumbs. Heat oil and cook chicken 2-3 minutes on each side. Put chicken on the bottom of a large baking dish (9x13). Put one thin slice of Mozzarella and sprinkle Parmesan on each breast and half of sauce on top. Repeat. Cover with foil and bake for 30-35 minutes at 350 degrees. Top with grated parmesan cheese.

Lowfat version: Skip breading and frying of the chicken. Place the chicken raw in the dish and do one layer of the cheeses. I don't even measure, I just sprinkle on grated mozzarella and parmesan then top with sauce. Bake a little longer - more like 40 minutes. It is fabulous!