CLASSIC CHICKEN PARMESAN

By curly

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)

Details

Servings 4

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.