Chicken Parmesan

Total time: 40 minutes
    You can substitute sliced chicken 'tenders' if you like, or thin turkey cutlets. Both will cook a little faster.  The chicken is browned, then finishes cooking in the oven while the sauce cooks in the skillet, keeping the crust intact.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 1/4 cup bread crumbs
• 1/4 cup Parmesan
• 1 can crushed tomatoes, 15oz (450gr)
• 1 small or 1/2 medium onion  
• 1 clove garlic
• 2 tbs olive oil
• 1 tsp oregano
• 1/4 red wine
• 1 tbs Balsamic vinegar
• 1 tsp brown sugar
• 1/3 cup (1.5oz, 45gr) shredded cheese - mozzarella would be nice
• Parmesan for sprinkling - freshly grated is nice
• 4oz (120gr) spaghetti

 Instructions:

• Cook pasta according to package instructions.  Drain.
• Chop onion and finely chop garlic. 
• Mix bread crumbs and Parmesan in a plastic food bag. Add chicken breasts and coat well. 
• In medium nonstick skillet heat 1 tbs oil.  Add chicken and brown well on both sides, 7 - 10 minutes, each. 
• Remove, put on large, heat-proof plate and keep warm in a 250F (125C) oven. 
• In same skillet add remaining tbs oil, onion and garlic and sauté 5 minutes. 
• Add tomatoes, oregano, wine, vinegar, and sugar. 
• Cover and simmer 15 minutes. 
• Remove chicken from oven and put into pan with the sauce. 
• Sprinkle chicken with shredded cheese and cover until cheese melts. 
• Put the chicken back on the hot plate, spoon some sauce over and serve with the remaining sauce on the side for the pasta. 
• The Parmesan is for sprinkling on the pasta.