Prep 45 mins
Cook 45 mins
From Cooking Light.Try Asiago or provolone cheese in place of the mozzarella
- 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)
- 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.
We used fresh tomatoes instead of canned. I'm not usually a fan of Chicken Parmesan, but this was pretty good... not as bland as most Chicken Parmesan is. I would not have liked it as much with canned tomatoes.
There was good and bad to this recipe. First the good. The chicken is great and I will continue to make this way. It has a light crisp coating without being greasy or heavy. Perfect in my opinion. The sauce however we felt was too heavy on the red pepper and we did not enjoy it. In the future when I make chicken parm, I will make the chicken using this recipe and my regular spaghetti sauce.
I gave this 4 stars. I loved this dish. My fiancee thought it was ok. I loved this recipe and Dracula's Revenge so much I bought the cooking light cookbook that it was in. Thanks for posting a great recipe. Christine (internetnut)