How to make it

  • 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; saute 7 minutes. Stir in canned tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat; stir in parsley, basil, vinegar, black pepper, and garlic.
  • Preheat oven to 350*.
  • To prepare chicken, lightly spoon flour into mesuring cup, level with a knife. Combine flour, parmesan, and 1/4 teaspoon 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 large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange chicken in a 13 x 9" baking dish coated with cooking spray. Pour tomato sauce mixture over chicken. Sprinkle with mozzarella. Bake at 350* for 15 minutes. Serve over linguine.
  • Serving size: 1 chicken breast half, 1 cup sauce, 1/4 cup cheese, and 3/4 cup pasta; 559 calories; 26% from fat.
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    " It was excellent "
    momo_55grandma ate it and said...
    love the ingredients thanks high5
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  • waterlily 5 years ago
    Sounds wonderful -- I'll be trying this one this week!
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  • sparow64 6 years ago
    This sounds great! Saving it to try. : )
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