Skillet chicken and mozarella

I found this in Cooking Light and adapted it a little.  And cleaned up the very confusing directions. (you're welcome) This is easy and was a hit at our house.

1/3 c. panko
2 T grated parmesan
2 tsp butter (melted)
1 T olive oil
4 chicken breasts
salt
pepper
1 c chopped onion
2 tsp minced garlic
1 c. chopped tomato
3/4 c. marinara
1/4 c. chicken broth
1 T chopped oregano
2 oz. mozarella cheese

Preheat the oven to 400
Chop the tomatoes and onions, and have the minced garlic ready to go (so peel and chop now if you need to).
In a small bowl, put the grated parmesan cheese and butter.  
Heat a large skillet to medium, and add panko.  Saute for 3 minutes - it will start to turn brown.
Add the panko to the bowl is parmesan and butter.

In the hot pan you just dumped the panko out of, add olive oil, and swirl it around until the bottom of the pan is coated.  Put chicken in the pan and salt/pepper it.  Cook 5 minutes, turn and cook 2 minutes on the other side.  Remove the chicken from the pan and put it on a plate.

In the same hot pan that the chicken just came out of, add a little more oil, onion, and garlic.  Saute for 2 minutes, and then add tomato, marinara, chicken broth, some salt and pepper, and oregano.  Put the chicken back in the pan with this mixture and bring it all to a boil.

Pour all the mixture in the pan into a corning ware dish, and sprinkle the panko mixture over the top.  Bake in th eoven on 400 for 10 minutes or so, until the chicken is cooked throughout.