member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Stella      

Recipe Categories:

    Champion Chicken Parmesan


    Source of Recipe


    Cooking Light, OCTOBER 2000

    Recipe Introduction


    Try Asiago or provolone cheese in place of the mozzarella in this winning recipe for chicken parmesan.


    List of Ingredients




    Tomato sauce:
    1 ounce sun-dried tomatoes, packed without oil (about 1/4 cup)
    1 cup boiling water
    1 teaspoon 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
    2 tablespoons chopped fresh basil
    1 tablespoon balsamic vinegar
    1/4 teaspoon black pepper
    2 garlic cloves, minced

    Chicken:
    1/4 cup all-purpose flour
    1/4 cup grated Parmesan cheese
    1/4 teaspoon black pepper
    4 (4-ounce) skinned, boned chicken breast halves
    1 large egg white, lightly beaten
    1 tablespoon olive oil
    Cooking spray
    1 cup (4 ounces) shredded part-skim mozzarella cheese
    3 cups hot cooked linguine (about 6 ounces uncooked pasta)

    Recipe



    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.

    Yield: 4 servings (serving size: 1 chicken breast half, 1 cup sauce, 1/4 cup cheese, and 3/4 cup pasta)



 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â