Chicken Parmesan

By HoneyB

Chicken Parmesan is quickly fried to give a crunchy coating, and then baked to make sure the chicken is cooked thoroughly. Served over linguine, with a homemade tomato sauce and extra cheese and basil.

Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon black pepper
• 4 (6-ounce) skinless, boneless chicken breast halves, pounded to approximately 1/4" thickness
• 1 large egg white, lightly beaten
• 1 tablespoon olive oil
• Cooking spray
• 1 (28-ounce) can whole peeled tomatoes with basil
• 1 1/2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 cup shredded asiago cheese, about 4 ounces
• 4 ounces uncooked linguine
• Fresh basil sprigs

Details

Servings 4
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 350°F.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan cheese, and 1/4 teaspoon pepper in shallow dish.

Place beaten egg white in another shallow dish.

Heat oil over medium heat in large frying pan. Dip chicken in egg, then flour mixture, then add to the hot pan. Cook for 5 minutes on each side, or until golden.

Arrange in a 13x9" baking dish coated with cooking spay. Sprinkle asiago cheese over top. Bake at 350°F for 15 minutes.

While the chicken is baking, make the tomato sauce. Combine the tomatoes, olive oil and 1 teaspoon Kosher salt in a saucepan. Process with a handheld blender until smooth. Heat until just simmering and it is ready to serve.

Cook linguine according to package. Serve with chicken, sauce and extra cheese if desired. Garnish with fresh basil.