Classic Chicken Parmesan

By charlotteh371

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves
• 2 cups (3 1/2 ounces) low-fat whole wheat crackers (such as Breton)
• 2 teaspoons dried oregano, divided
• 1 teaspoon garlic powder
• Cooking spray
• 1 cup finely chopped onion (about 1 medium)
• 3 garlic cloves, minced
• 1/4 cup dry red wine
• 1 (28-ounce) can crushed tomatoes, undrained
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
• 4 cups hot cooked linguine (about 8 ounces uncooked pasta)
• Flat-leaf parsley sprigs (optional)

Preparation

Step 1

Preheat oven to 350º.

Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each chicken breast half to 1/2-inch thickness using a meat mallet or small heavy skillet.

Place whole wheat crackers, 1 teaspoon dried oregano, and garlic powder in a food processor; pulse 5 times or until coarse crumbs measure 1 1/4 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 350º 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 minute or until most of liquid evaporates. 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 350º 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.