Parmesan-Crusted Chicken

Originally from Cooking Pleasures Magazine

4 Tbsp olive oil, divided

1 cup finely chopped sweet onion

1 garlic clove, minced

2 tsp dried oregano

1 (28 oz) can crushed tomatoes in puree

2 tsp sugar

1 1/2 tsp salt, divided

1 tsp pepper, divided

1/2 cup heavy whipping cream

8 boneless skinless chicken breast halves (approx. 2 lbs)

1 1/2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

Heat 2 Tbsp of the oil in medium saucepan over medium heat until hot.  Add onion, garlic, and oregano.  Cook and stir until onion is softened, approximately 4 minutes.  Add tomatoes, sugar, 1 tsp of the salt, and 1/2 tsp of the pepper.  Simmer 35 minutes or until sauce is thick, stirring occasionally.  Stir in cream.

Spoon 2 cups of the sauce into 13x9 baking dish.

Sprinkle chicken with remaining 1/2 tsp salt and pepper.  Heat remaining 2 Tbsp oil in large skillet over medium-high heat until hot.  Cook chicken 4 to 6 minutes or until browned, turning once.  Place chicken on top of sauce.  Cover with remaining sauce and sprinkle with cheeses. 

Heat oven to 350 degrees.  Bake, uncovered, 20 to 30 minutes or until sauce is bubbling, chicken is no longer pink in center, and cheese begins to brown.

Serve over pasta or rice.

Thoughts and tips:

You could probably make this just as easily with a jarred sauce, but this sauce was really good and not too hard to make.  It was a little sweeter and lightly creamy. 

Sauce can be made 4 days ahead and refrigerated or a month ahead and frozen.  Heat gently before using.

Instead of using a 13x9, make this in 2 square pans and freeze one up to a month.

All of us really liked this dish.  It was pretty easy to make and definitely delicious.  The chicken stayed nice and tender.