Champion Chicken Parmesan
Tomato Sauce:
- 1 ounce sun-dried tomatoes — packed without oil (about 1/4 cup)
- 1 cup boiling water
- 1 teaspoon olive oil
- 2 cups chopped red bell pepper
- 1 cup chopped onion
- 29 ounces diced tomatoes — undrained
- 0.25 cup chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 tablespoon balsamic vinegar
- 0.25 teaspoon black pepper
- 2 garlic cloves — minced
Chicken:
- 0.25 cup all-purpose flour
- 0.25 cup grated Parmesan cheese
- 0.25 teaspoon black pepper
- 16 ounces skinned (boned chicken breast halves)
- 1 large egg white — lightly beaten
- 1 tablespoon olive oil
- Cooking spray
- 1 cup shredded part-skim mozzarella cheese — (4 ounces)
- 3 cups hot cooked linguine — (about 6 ounces uncooked pasta)
- To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop tomatoes.
- Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add sun-dried tomatoes, bell pepper, and onion; sauté 7 minutes. Stir in canned tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic.
- Preheat oven to 350°.
- To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350° for 15 minutes. Serve over linguine.
