Cucina’s Marinara and Chicken Parmigiana

2 Tbl. olive oil
1 medium onion, diced
2 cloves garlic, minced
28 oz. can crushed Italian tomatoes
1 Tbl. dried basil
1 Tbl. dried oregano
1 Tbl. sugar
1 tsp. salt
pinch of red pepper flakes

In medium saucepan, heat oil. Add onion and saute until soft. Add garlic and cook on low heat for 2 min, stirring often. Add tomatoes, basil, oregano, sugar, salt and pepper flakes. Stir cover and simmer for 30 min.
Chicken Parmigiana
4 6oz. boneless and skinless chicken breasts
2 eggs, beaten
1 1/2 cups seasoned breadcrumbs
1/4 cup vegetable oil
1 cup Cucina’s marinara sauce
1/2 lb. fresh mozzarella, sliced into 8 pieces
1/4 cup grated Parmigiana cheese
grounded black pepper
chopped fresh parsley

Pound chicken breasts between 2 pieces of plastic wrap until flat.

Dip each one into beaten eggs, then into breadcrumbs, coating both sides of chicken.

Heat oil in skillet. Brown chicken on both sides, cooked until almost done. Transfer to baking sheet. Top each chicken breast with about 1/4 cup sauce, then 2 slices mozzarella cheese and a sprinkle of Parmesan cheese. Grind pepper on top. Bake in 350 degrees for 10 min. or until cheese melts and chicken is cooked through.

Serve at once with chopped parsley on top.