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
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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. |
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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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