Champion Chicken Parmesan

By Bostoncook

CL, 10/00

Ingredients

• 1 ounce sun-dried tomatoes
• 1 cup boiling water
• 1 teaspoon olive oil
• 2 cups red pepper, chopped
• 1 cup onion, chopped
• 29 ounces diced tomato, undrained
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon pepper
• 2 cloves garlic, minced
• 1/4 cup flour
• 1/4 cup parmesan cheese
• 1/4 teaspoon pepper
• 4 skinless boneless chicken breast
• 1 egg white, beaten
• 1 tablespoon olive oil
• 1 cup mozzarella cheese, shredded
• 3 cups linguine, cooked

Details

Servings 4

Preparation

Step 1

1. Cover tomatoes with water. Let stand 30 minutes. Drain and finely chop tomatoes.

2. Saute with peppers and onion in oil 7 minutes. Add canned tomatoes. Boil. Cover and simmer 10 minutes. Take off heat. Add herbs, vinegar, pepper and garlic.

3. Heat oven to 350.

4. Mix flour, cheese and pepper in shallow dish. Flatten chicken to 1/4" thickness between sheets of plastic wrap. Dip into egg white, then dredge in flour. Brown 5 minutes per side in oil. Place in 9x13" sprayed baking dish. Top with sauce, then mozzarella. Bake 15 minutes. Serve over pasta.

Notes: Thought this was great - David liked it but not enough - said it wasn't really chicken parm