Chicken Parmesan

Ingredients

• 29 ounce(s) canned diced tomatoes with italian herbs
• 1 teaspoon(s) italian seasoning
• ½ teaspoon(s) dried basil
• ½ teaspoon(s) dried oregano
• ½ teaspoon(s) black pepper
• 1 tablespoon(s) sugar
• 1 tablespoon(s) balsamic vinegar
• 1 pound(s) boneless skinless chicken breasts (four 4 oz pieces)
• ½ cup(s) italian seasoned bread crumbs
• 4 teaspoon(s) olive oil divided
• 1 spray cooking spray
• ¾ ounce(s) part-skim mozzarella cheese shredded
• ¼ cup(s) grated parmesan cheese

Preparation

1. 1. 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.


2. 2. Preheat oven to 350°.


3. 3. 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.


4. 4. 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.


5. 5. 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.