Source  Mel's Kitchen Cafe

Recipe Added:  11/5/2011

In a medium bowl, combine the garlic, crushed tomatoes, drained diced tomatoes, oregano, basil, sugar, salt, pepper and 1/4 cup Parmesan cheese. Set aside. In a large 12-inch skillet, heat the vegetable oil over medium heat until rippling and hot. Thoroughly dry the chicken pieces and season with salt and pepper on both sides. Place the flour in a shallow dish and dredge the seasoned chicken pieces in the flour, coating both sides. Gently place 3-4 of the chicken pieces in the hot oil and cook for 3 minutes and then flip and cook 3 minutes longer until a nice golden crust has formed on the chicken. Remove the chicken to a plate and continue with the remaining pieces, removing them to the plate when they have been browned.

Wipe the skillet of excess oil and pour the sauce contents in the bowl into the skillet, taking care of splatters if the skillet is still piping hot. Turn the heat to medium and gently nestle the pieces of browned chicken into the sauce, making room for all six chicken breast cutlets. The chicken should be mostly covered with the sauce. Cover the skillet and simmer the sauce and chicken on medium or medium low for 15 minutes, checking every few minutes to make sure the chicken isn’t sticking to the bottom of the skillet. If so, turn the heat down a bit.

Uncover the skillet, sprinkle the Mozzarella, Provolone and remaining Parmesan cheese over the chicken and sauce. Cover and cook for five more minutes, or until cheese is nicely melted. Serve over hot spaghetti noodles

1. http://www.melskitchencafe.com/2011/05/skillet-chicken-parmesan.html