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

Try Asiago or provolone cheese in place of the mozzarella in this winning recipe for chicken parmesan.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Preheat oven to 350°.

Step 4

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.

Ratings & Reviews

butrflis's Review

September 07, 2012

k8erbug's Review

November 17, 2013
This was delish! I'm making it again tonight. Very light, fresh tasting and oh so yummy! I've got to say the left overs are even better. Can't wait to have it again and yes it is company approved, at least mine loved it.

DorindaJo's Review

April 15, 2010
I would make more linguine to go with it.

cherylou's Review

December 11, 2012
I didn't like this at all. The sauce was lacking so much flavor! I wouldn't have thought it was a lot of work if it tasted good but it was too much work for the results. I was very disappointed.

paynecounselor's Review

August 16, 2012
Simple and delicious. I just used Hunts Traditional sauce (it's our favorite) and it was perfect!

Vratislav1's Review

Lou Bear
November 16, 2009
Hard to believe since I cook Italian food heavily but I decided to make it just like it called for. Well, instead of flour I did use seasoned bread crumbs, also sauce needed some salt. After cooking the sauce I added about 1/4 cup of Italian graded cheese. Can make the sauce a day ahead of time not a problem. Also, I used a whole egg instead of just whites. I also baked it in the oven for about 40 minutes. YUMMMMMMM! Looks like I did not quite follow the recipe!

springhilllad's Review

February 07, 2011
Made this several times. Used jar of pasta sauce to speed it up. Finish in oven for 20 minutes to ensure chicken breasts(-not pounded) are cooked through but not dry. All love it. Served with orzo or other pasta depending on what's available.

ewains517's Review

January 05, 2010
This is by far one of my absolute favorite recipes that I've tried from Cooking Light. I've made it 4-5 times over the years and each time it gets rave reviews. From start to finish, it does take a long time to make so I usually save this one for a weekend when I have more time to prepare it. As others have suggested, make the sauce earlier in the day so that the flavors can meld. The sauce is what makes this dish! So fresh, thick and flavorful. I'm considering making a giant batch of the sauce & freezing it so I can have it on hand for other dishes as well. My only alteration to the chicken portion was to add a few tablespoons of bread crumbs and some Italian seasoning to the breading mixture. A five star recipe!

ak47gramma's Review

May 13, 2010
I changed a few things in the crust, We prefer a more spicey taste, other than that we all really liked the flavor all around. Will make this quite often

mara3arica1's Review

October 19, 2011