Champion Chicken Parmesan |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Cooking Light.Try Asiago or provolone cheese in place of the mozzarella Ingredients:
1 ounce sun-dried tomato, packed without oil (about 1/4 cup) |
1 cup boiling water |
1 teaspoon olive oil |
2 cups chopped red bell peppers |
1 cup chopped onion |
2 (14 1/2 ounce) cans diced tomatoes, undrained |
1/4 cup chopped fresh parsley |
2 tablespoons chopped fresh basil |
1 tablespoon balsamic vinegar |
1/4 teaspoon black pepper |
2 garlic cloves, minced |
1/4 cup all-purpose flour |
1/4 cup grated parmesan cheese |
1/4 teaspoon black pepper |
4 (4 ounce) boneless skinless chicken breast halves |
1 large egg white, lightly beaten |
1 tablespoon olive oil |
cooking spray |
1 cup shredded part-skim mozzarella cheese |
3 cups hot cooked linguine (about 6 ounces uncooked pasta) |
Directions:
1. 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.
2. 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.
3. Preheat oven to 350°.
4. 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.
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