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 t
• 1 tsp garlic powder
• cooking spray
• 1 cup finely chopped onion
• 3 garlic cloves, minced
• 1/4 cup dry red wine
• 1 (28-oz) can crushed tomatoes, undrained
• 1/4 tsp salt
• 1/4 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 heavy-duty plastic wrap and pound each chicken breast to ½ inch thickness using a meat mallet.

Place crackers, 1 tsp oregano and garlic powder in a food processor; pulse 5 times or until coarse crumbs measure 1 ¼ cups. Place 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 25 minutes or until 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 minute or until most of liquid is evaporated.

Stir in tomatoes, remaining 1 tsp oregano, salt and pepper.

Reduce to low and simmer 5 minutes or until thoroughly heated.

Spoon 2 cups tomato mixture over cooked chicken; sprinkle evenly with Parmesan cheese.

Bake for 5 minutes or until cheese melts and sauce is bubbly. Remove from oven and let stand 5 minutes. Pour remaining 2 cups tomato mixture over cooked pasta and toss. Serve pasta with chicken.