Champion Chicken Parmesan
- Number of Servings: 1
Ingredients
Tomato sauce:1 oz Sun Dried Tomatoes, packed without oil (about 1/4 cup)1 cup boiling water1 teaspoon olive oil2 cups chopped red bell pepper1 cup chopped onion2 (14.5-ounce) cans diced tomatoes, undrained1/4 cup chopped fresh parsley2 tablespoons chopped fresh basil1 tablespoon balsamic vinegar1/4 teaspoon black pepper2 garlic cloves, mincedChicken:1/4 cup all-purpose flour1/4 cup grated Parmesan cheese1/4 teaspoon black pepper4 (4-ounce) skinned, boned chicken breast halves1 large egg white, lightly beaten1 tablespoon olive oilCooking spray1 cup (4 ounces) shredded part-skim mozzarella cheese3 cups hot cooked linguine (about 6 ounces uncooked pasta)
Preparation
To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop tomatoes.
Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add sun-dried tomatoes, bell pepper, and onion; sauté 7 minutes. Stir in canned tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic.
Preheat oven to 350°.
To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350° for 15 minutes. Serve over linguine.
Serving Size: 8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user KSCHERBR.
To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop tomatoes.
Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add sun-dried tomatoes, bell pepper, and onion; sauté 7 minutes. Stir in canned tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic.
Preheat oven to 350°.
To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350° for 15 minutes. Serve over linguine.
Serving Size: 8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user KSCHERBR.
Nutritional Info Amount Per Serving
- Calories: 2,944.2
- Total Fat: 87.4 g
- Cholesterol: 826.0 mg
- Sodium: 9,256.1 mg
- Total Carbs: 243.6 g
- Dietary Fiber: 31.0 g
- Protein: 281.0 g
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