Prep time 20 minutes

Cook time 30 minutes


3 Tbsp. olive oil, divided

1/2 cup finely diced onion

2 cloves garlic, minced

2 cans (8 oz. each) Contadina® Tomato Sauce

1 Tbsp. chopped fresh oregano or 1 tsp. dried oregano

2 eggs

3/4 cup Contadina® Traditional Unseasoned Bread Crumbs

1/4 cup grated Parmesan cheese

1 lb. boneless skinless chicken breast halves

1 cup (4 oz.) shredded mozzarella cheese

Hot cooked pasta


  1. Preheat oven to 350°F.  Heat 1 Tbsp. oil in a medium saucepan over medium-high heat.  Add onion and garlic and cook about 3 minutes or until onion is tender.  Stir in tomato sauce and oregano; bring to a boil.  Reduce heat to low and simmer 5 minutes.

  2. Cut chicken breasts in half lengthwise.  Place a chicken breast piece in a gallon-size zip top plastic bag and pound it to an even 1/4-inch thickness.  Repeat with remaining chicken pieces.

  3. Lightly beat eggs in a shallow dish.  Combine bread crumbs and Parmesan cheese in a second shallow dish.  Dip chicken in egg and then coat with crumb mixture.

  4. Heat remaining oil in a large skillet over medium-high heat.  Add chicken; cook 2 to 3 minutes on each side or until deep golden brown and chicken is no longer pink inside. 

  5. Spoon 1/2 of sauce onto bottom of a 13x9-inch baking dish.  Place chicken over sauce; top with mozzarella and bake 10 to 15 minutes or until cheese is melted and sauce is bubbly.  Serve over pasta with remaining sauce.

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