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Almost Homemade Easy Chicken Parmesan

Sauce:
1 onion, diced
½ bell pepper, diced
2 T. parsley flakes
2 T. olive oil
2 T. margarine or butter
26 ½  oz. Ragu spaghetti sauce
1 16 oz. can of tomato sauce
1 T. sugar (enhances the tomato flavor)
½ T. garlic powder
½ tsp. pepper

 In skillet, melt butter and olive oil and add onion, bell pepper and parsley flakes.  Sautee until onions are lightly cooked.  Add all other ingredients and stir.  Simmer while preparing chicken.

 
Chicken:

6 boneless, skinless chicken breast (I try to use thin ones or mash/press them down some)
½  cup grated parmesan cheese for breading
¾ cup Italian bread crumbs
1 egg, beaten
salt and pepper to taste
2 to 3 tablespoons canola oil
Mix together parmesan cheese, bread crumbs, salt and pepper. Set aside.

Dip chicken into beaten egg, then in bread crumb mixture and coat well. Brown coated chicken on both sides in heated oil.  Put chicken on baking sheet and bake 15 minutes at 400 degrees.

 Cheese Topping for Chicken:

1 ½ cups shredded mozzarella cheese
½ cup fresh shredded Parmesan cheese

 Mix together cheeses in small bowl.

 After chicken has baked 15 minutes, remove chicken from oven.  In a casserole dish, place ¼ of the tomato sauce on the bottom of the dish.  Top with the six chicken breasts.  Top with ¼ of the tomato sauce.  Sprinkle cheese topping on each piece of chicken.  Return to oven for 15 minutes.

 Serve on top a bed of pasta and the rest of the sauce.

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