 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Cooking for my husband and me presents a challenge because of different eating habits. I've always been health-conscious, but his tastes tend toward richer foods. We both enjoy this recipe. -Jocelyn Pickford, Arlington, VA Ingredients:
4 (6-ounce) skinless, boneless chicken breast halves |
2 cups (3 1/2 ounces) low-fat whole wheat crackers (such as breton) |
2 teaspoons dried oregano, divided |
1 teaspoon garlic powder |
cooking spray |
1 cup finely chopped onion (about 1 medium) |
3 garlic cloves, minced |
1/4 cup dry red wine |
1 (28-ounce) can crushed tomatoes, undrained |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/3 cup (about 1 1/2 ounces) grated fresh parmesan cheese |
4 cups hot cooked linguine (about 8 ounces uncooked pasta) |
flat-leaf parsley sprigs (optional) |
Directions:
1. Preheat oven to 350º.
2. Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each chicken breast half to 1/2-inch thickness using a meat mallet or small heavy skillet.
3. Place whole wheat crackers, 1 teaspoon dried oregano, and garlic powder in a food processor; pulse 5 times or until coarse crumbs measure 1 1/4 cups. Place the cracker mixture in a shallow bowl, and dredge chicken in cracker mixture. Place chicken in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350º for 25 minutes or until the chicken is done.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 2 minutes. Add garlic; sauté 1 minute or until mixture begins to brown. Add wine; cook 1 minute or until most of liquid evaporates. Stir in tomatoes, remaining 1 teaspoon oregano, salt, and pepper. Reduce heat to low, and simmer 5 minutes or until thoroughly heated.
5. Spoon 2 cups tomato mixture over cooked chicken; sprinkle evenly with Parmesan cheese. Bake at 350º for 5 minutes or until cheese melts and sauce is bubbly. Remove from oven; let stand 5 minutes. Pour remaining 2 cups tomato mixture over cooked pasta, and toss. Serve pasta with chicken. Garnish with parsley sprigs, if desired.
|
|