- 4
Ingredients
- 4 skinless, boneless chicken breast halves
- 2 cups low-fat whole wheat crackers such as Breton
- 2 tsps dried oregano, divided
- 1 tsp garlic powder
- cooking spray
- 1 cup finely chopped onion
- 3 garlic cloves, minced
- 1/4 cup dry red wine
- 1 (28-ounce) can crushed tomatoes, undrained
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/3 cup grated fresh Parmesan cheese
- 4 cups hot cooked linguine (about 8 ounces uncooked pasta)
Preparation
Step 1
Preheat oven to 350 degrees. Place chicken breast halves between 2 sheets of heavy-duty plastic wrap and pound each chicken breast half to ½-inch thickness using a meat mallet or small heavy skillet.
Place whole wheat crackers, 1 tsp dried oregano, and garlic powder in a food processor; pulse 5 times or until coarse crumbs measure 1 ¼ 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 350 degrees for 25 minutes or until the chicken is done.
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 minutes or until most of liquid is evaporated. Stir in tomatoes, remaining 1 teaspoon oregano, salt and pepper. Reduce heat to low and simmer 5 minutes or until thoroughly heated.
Spoon 2 cups tomato mixture over cooked chicken; sprinkle evenly with Parmesan cheese. Bake at 350 degrees 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.