Classic Chicken Parmesan

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 28 ounce canned tomatoes crushed undrained canned
• 4 cups pasta hot cooked uncooked ( 8 ounces pasta)
• 0.3 cup cooking wine dry red
• 3  garlic cloves minced
• 1 teaspoon garlic powder 
• 1 cup onion finely chopped ( 1 medium)
• 2 teaspoons oregano dried divided
• 1.5 ounces parmesan cheese fresh grated
• 0.3 teaspoon salt 
• 24 ounce chicken breast halves boneless skinless
• 3.5 ounces round buttery crackers whole wheat low-fat (such as Breton)

Equipment

• food processor
• bowl
• frying pan
• oven
• plastic wrap
• baking pan
• meat tenderizer

Directions

1. Preheat oven to 35
2. Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each chicken breast half to 1/2-inch thickness using a meat mallet or small heavy skillet.
3. Place whole wheat crackers, 1 teaspoon dried oregano, and garlic powder in a food processor; pulse 5 times or until coarse crumbs measure 1 1/4 cups.
4. Place the cracker mixture in a shallow bowl, and dredge chicken in cracker mixture.
5. Place chicken in a 13 x 9-inch baking dish coated with cooking spray.
6. Bake at 350 for 25 minutes or until the chicken is done.
7. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
8. Add onion; saut 2 minutes.
9. Add garlic; saut 1 minute or until mixture begins to brown.
10. Add wine; cook 1 minute or until most of liquid evaporates. Stir in tomatoes, remaining 1 teaspoon oregano, salt, and pepper. Reduce heat to low, and simmer 5 minutes or until thoroughly heated.
11. Spoon 2 cups tomato mixture over cooked chicken; sprinkle evenly with Parmesan cheese.
12. Bake at 350 for 5 minutes or until cheese melts and sauce is bubbly.
13. Remove from oven; let stand 5 minutes.
14. Pour remaining 2 cups tomato mixture over cooked pasta, and toss.
15. Serve pasta with chicken.
16. Garnish with parsley sprigs, if desired.