Champion Chicken Parmesan

Directions

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, ¼ 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 ¼ teaspoon black pepper in a shallow dish.

Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to ¼ 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.