Champion Chicken Parmesan

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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 , 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)

Recipe

• 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 ; 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.