Chicken Parmigiana - cooking recipe

Ingredients

1 1/2 c. finely chopped onion
3 cloves garlic, minced
vegetable cooking spray
3 c. peeled, seeded and chopped tomato (about 2 lb.)
1 1/2 tsp. dried whole oregano
1 tsp. dried whole basil
1/2 tsp. ground pepper
1/4 tsp. salt
4 (4 oz.) skinned, boned chicken breast halves
1/4 c. all-purpose flour
1/4 c. grated Parmesan cheese
1 egg white, lightly beaten
1 Tbsp. extra virgin olive oil
1 c. (4 oz.) shredded part-skim Mozzarella cheese

Preparation

Place onion and garlic in a medium saucepan coated with cooking spray.
Cover; cook over low heat for 15 minutes, or until tender.
Add tomato and next 4 ingredients.
Simmer, uncovered, for 45 minutes.
Set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap.
Flatten to 1/8-inch thickness, using a meat mallet or rolling pin.
Combine flour and Parmesan cheese in a shallow dish.
Dip each piece of chicken in egg white; dredge in flour mixture.
Heat oil in a large nonstick skillet over medium-high heat.
Add chicken; cook for 2 minutes on each side, or until browned.