Skillet Chicken Parmesan

Sauce (Or use your favorite pre-made)
2 T olive oil
1 cup chopped onions
2 cloves garlic, finely chopped
1 can (28oz) crushed tomatoes
2 tsp sugar
½ tsp salt
¼ tsp pepper

Chicken
3 T. Olive Oil
4 boneless skinless chicken breasts
1/3 cup Italian style dry bread crumbs, or similar
1/3 cup grated Parmesan cheese
1 egg, beaten
1/2 cup shredded mozzarella cheese (This is sick but we use an entire 2 c. bag, what can I say, DH likes his cheese)
Garlic Powder/Salt/Pepper to taste
2 TBS grated Parmesan cheese

1. Heat 2 T. of the oil over medium heat in a 3 qt saucepan. Cook onions and garlic in oil 2 minutes, stirring occasionally. Stir in tomatoes, sugar, salt and pepper. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer, stirring occasionally.
2. Between sheets of waxed paper, flatten chicken to ¼ inch thickness. In shallow dish, mix bread crumbs and 1/3 cup parmesan cheese. Dip chicken into egg, then coat with bread crumb mixture.
3. In 12-inch skillet, heat 3 T. oil over medium heat. Cook chicken in oil 10-15 minutes, turning once, until no longer pink in center. Pour tomato sauce around chicken in skillet. Sprinkle mozzarella cheese over chicken; cover and heat until melted. Sprinkle with 2 Tbs Parmesan cheese just before serving.