1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
Flat-leaf parsley sprigs (optional)
How to Make It
Preheat oven to 350º.
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.
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. Place the cracker mixture in a shallow bowl, and dredge chicken in cracker mixture. Place chicken in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350º for 25 minutes or until the chicken is done.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 2 minutes. Add garlic; sauté 1 minute or until mixture begins to brown. 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.
Spoon 2 cups tomato mixture over cooked chicken; sprinkle evenly with Parmesan cheese. Bake at 350º for 5 minutes or until cheese melts and sauce is bubbly. Remove from oven; let stand 5 minutes. Pour remaining 2 cups tomato mixture over cooked pasta, and toss. Serve pasta with chicken. Garnish with parsley sprigs, if desired.
Pretty good chicken parm that we think you should try. We only missed the mozzarella a little! We used fresh linguine which was delicious, wouldn't change the tomato sauce and would caution that you should make sure those crackers are ground up fine.