Champion Chicken Parmesan

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.3 teaspoon pepper black
• 29 ounce tomatoes diced undrained canned
• 3 cups linguine hot cooked uncooked ( 6 ounces pasta)
• 1 large egg whites lightly beaten
• 0.3 cup flour all-purpose
• 2 tablespoons basil fresh chopped
• 0.3 cup parsley fresh chopped
• 2  garlic clove minced
• 1 tablespoon olive oil 
• 1 teaspoon olive oil 
• 1 cup onion chopped
• 0.3 cup parmesan cheese grated
• 4 ounces part-skim mozzarella cheese shredded
• 2 cups bell pepper red chopped
• 16 ounce chicken breast halves 
• 0.3 cup sun-dried olives packed
• 1 cup water boiling

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• plastic wrap
• baking pan
• rolling pin
• measuring cup
• meat tenderizer

Directions

1. To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft.
2. Drain and finely chop tomatoes.
3. Heat 1 teaspoon olive oil in a large saucepan over medium-high heat.
4. Add sun-dried tomatoes, bell pepper, and onion; saut 7 minutes. Stir in canned tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes.
5. Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic.
6. Preheat oven to 35
7. To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife.
8. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish.
9. 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.
10. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
11. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray.
12. Pour the tomato sauce over the chicken.
13. Sprinkle with mozzarella.
14. Bake at 350 for 15 minutes.
15. Serve over linguine.