Chicken Parmesan

Makes 4 large servings

Rebecca Hodgson

This is the best Chicken Parmesan I’ve ever made and it’s quick and easy.

ingredients

1
Preheat oven to 350 degrees.
2
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan cheese, and 1/4 teaspoon black pepper in a shallow dish.
3
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten them to 1/4 inch thickness using a meat mallet or small, heaby skillet. Dip each chicken breast half in egg white; dredge in flour mixture.
4
Heat oil in a large non-stick skillet over medium-high heat. Add chicken, and cook for 5 minutes on each side or until golden. Arrange chicken in a 13x9 inch baking dish coated with cooking spray. Pour Quick and Easy Tomato Sauce over chicken. Sprinkle with mozzarella. Bake at 350 for 15 minutes.
5
Cook the linguine according to package directions, omitting salt and fat. Drain. Serve with chicken and sauce over the linguine. Garnish with fresh basil sprigs, if desired.
6
Quick and Easy Tomato Sauce
7
Heat olive oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; saute for 5 minutes. Stir in wine and next 6 ingredients (through tomatoes); bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in the parsley. Yield: 3 cups.