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Champion Chicken Parmesan Recipe

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This recipe for Champion Chicken Parmesan is from The Murray Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Tomato sauce:
1/4 cup sun-dried tomatoes, packed without oil
1 tsp olive oil
2 cups chopped red bell pepper
1 cup chopped onion
2 (14.5-ounce) cans diced tomatoes undrained
1⁄4 cup chopped fresh parsley (or 1 Tbsp dried parsley)
2 Tbsps chopped fresh basil (or 1 Tbsp Dried basil)
1 Tbsp balsamic vinegar
1⁄4 tsp black pepper
2 garlic cloves minced
Chicken:
1⁄4 C all-purpose flour
1⁄4 C grated Parmesan cheese
1⁄4 tsp black pepper
4 (4-ounce) skinned, boned chicken breast halves
1 large egg white, lightly beaten
1 Tbsp olive oil
Cooking spray
1 C shredded mozzarella cheese
3 cups hot cooked noodles, tossed with butter

Directions:
Directions:
To prepare tomato sauce, combine sun-dried tomatoes and 1 C boiling 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 noodles.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I did not discover chicken parmesan until we had it at Balladone home when they invited us over one evening. You can use pre-made sauce for a quick version. But this version, with the sun-dried tomatoes and all, is extra-special and worth the trouble for dinner. This recipe comes from Cooking Light magazine.

 

 

 

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