Chicken Parmesan with Sundried Tomato Sauce
- 2 teaspoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 (4 ounce) jar tomato paste
- 1/2 cup red wine
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (14.5-ounce) can crushed tomatoes
- 1-2 teaspoons dried Italian Seasoning (in summer I use a handful of fresh basil added at the end)
- 1 bay leaf
- 1/2 cup sundried tomatoes, sliced
- 1 heaping cup red bell pepper, diced
- 1/4 cup chopped fresh parsley
- 1 teaspoon balsamic vinegar
- 3/8 teaspoon black pepper
- 1/2 teaspoon salt, or according to taste preferences
- 1/3 cup all-purpose flour
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, if desired
- 4 (4-ounce) boneless, skinless chicken breasts
- 1 egg white, lightly beaten
- 1 tablespoon olive oil, plus more if needed
- 1 cup (4 ounces) shredded mozzarella cheese
- Produce
- Bay leaf (1)
- Onion, medium (1)
- Parsley, fresh (1/4 cup)
- Red bell pepper (1 heaping cup)
- Tomato (2 (14.5-ounce) can)
- Tomatoes, sundried (1/2 cup)
- Meat
- (4-ounce) boneless, skinless chicken breasts, boneless skinless (4)
- Canned Goods
- Tomato paste (1 (4 ounce) jar)
- Condiments
- Balsamic vinegar (1 teaspoon)
- Cooking & Baking
- All-purpose flour (1/3 cup)
- Black pepper (7/8 teaspoon)
- Garlic cloves (3)
- Italian seasoning, dried (1 teaspoons)
- Olive oil (5 teaspoons)
- Salt (1 teaspoon)
- Dairy
- Mozzarella cheese (1 cup)
- Parmesan cheese, grated (1/3 cup)
- Refrigerated
- Egg white (1)
- Beer, Wine & Liquor
- Red wine (1/2 cup)
Preparation
Read recipe preparation on goodlifeeats.com
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Published January 21, 2011 (2 years ago).
11 people saved this recipe.
