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)

PREP

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.

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

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