Champion Chicken Parmesan

1. 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.

2. 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, basin, vinegar, 1/4 t. black pepper, and garlic.

3. Preheat oven to 350°

4. To prepare chicken, lightly spoon flour into a dry measuring cup, level with a knife. Combine flour, Parmesan, and 1/4 t. 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 T. 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.