Recipe(tried): Chicken Parmesan

This is from Cook's Illustrated magazine. It is a family favorite!

Chicken Parmesan
Serves: 4

Sauce:
2 medium garlic cloves, minced
1/4 cup olive oil
1 can (28 oz) crushed tomatoes
1/2 teas dried basil
1/4 teas dried oregano
1/4 teas sugar
salt and pepper to taste

Chicken:
1 large egg
Salt and pepper
1/2-1 cup dry bread crumbs
2 large boneless, skinless chicken breasts(8 oz each), or 4 trimmed breasts (4-5
oz each)pounded to 1/4 inch thickness
1/4 cup olive oil
3/4 cup grated mozzarella
1/4 cup grated parmesan plus extra for on the table
8 oz spaghetti or linguini

1. In large saucepan or dutch oven, heat garlic and oil over med-high heat
until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, salt
and pepper; bring to a simmer. Continue to simmer until sauce thickens a bit
and flavors meld, 10-12 minutes. Adjust seasonings to taste, cover to keep
warm.
2. Put water for pasta up to boil. Beat egg and heaping 1/4 teas. salt in a
small pie plate or other shallow dish. Mix bread crumbs, a heaping 1/4 teas.
salt and some pepper in another dish.
3. Preheat broiler. Dip both sides of each piece of chicken into egg,then
bread crumb mixture. Set aside.
4. Add pasta and salt to boiling water to cook while chicken is sauteed.
5. Heat oil over med-high heat in a large skillet. When hot, add chicken and
saute until brown on each side, about 5-6 minutes total. Put chicken on wire
rack on a jelly-roll pan. Top with mozzarella and parmesan cheeses. Broil 4-5
inches from source for about 3 minutes, until cheese melts and browns a little.
Drain pasta.
6. Serve pasta with chicken on top and spoon sauce over. Pass extra parmesan
at the table.