Chicken Parmigiana

*This recipe is from my friend, Christi Duncan. It's really good and simple. I paired it with linguine.

Ingredients
1/3 cup chopped onion
1 clove garlic, minced
1 tablespoon butter or margarine
1 14-1/2-ounce can diced tomatoes, undrained
1/2 teaspoon sugar
1/8 teaspoon salt
Dash black pepper
1/4 cup snipped fresh basil
4 skinless, boneless chicken breast halves (1 to 1-1/4 pounds)
1/3 cup seasoned fine dry bread crumbs
3 tablespoons grated Parmesan cheese
1/2 teaspoon dried oregano, crushed
1 beaten egg
2 tablespoons milk
3 tablespoons olive oil or cooking oil
1/4 cup shredded mozzarella cheese (1 ounce)
1 tablespoon grated Parmesan cheese

1. For sauce, in a medium saucepan cook onion and garlic in hot butter until onion is tender. Carefully stir in the undrained tomatoes, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or to desired consistency, stirring occasionally. Stir in basil. Keep warm.
2. Meanwhile, with a meat mallet, pound each chicken breast half between two pieces of plastic wrap to 1/4-inch thickness.
3. In a shallow dish stir together bread crumbs, the 3 tablespoons Parmesan cheese, and oregano. In another bowl stir together the egg and milk. Dip chicken breast halves in egg mixture, then in crumb mixture to coat. In a 12-inch skillet cook chicken in hot oil over medium heat for 2 to 3 minutes on each side or until golden. Transfer chicken to a serving platter.
4. Spoon sauce over chicken. Top with shredded mozzarella and 1 tablespoon Parmesan cheese. Let stand about 2 minutes or until cheese melts. Makes 4 servings.