Champion Chicken Parmesan from Cooking Light

Combine in bowl, cover and let stand 30 minutes:
1 oz. sun-dried tomatoes, packed without oil (about ¼ C.)
1 C. boiling water.
Drain and finely chop tomatoes.
Heat in large saucepan over medium heat: 1 t. olive oil
Add & sauté 7 minutes:
Sun dried tomatoes
2 C. chopped red bell pepper
1 C. chopped onion
Stir in & bring to a boil:
1 14 oz. cans diced tomatoes, undrained
Reduce heat, cover, simmer 10 minutes.
Remove from heat, stir in:
¼ C. chopped fresh parsley
2 T. chopped fresh basil
1 t. balsamic vinegar
¼ t. black pepper
2 garlic cloves, minced
Combine in a shallow dish:
¼ C. flour
¼ C. grated Parmesan cheese
¼ t. black pepper
Flatten with a rolling pin:
4 skinned, boned chicken breast halves, (between plastic wrap)
Dip in:
1 egg white, slightly beaten
Dredge in flour mixture.
Heat:
1 T. olive oil
Add chicken & cook on each side 5 minutes or until golden brown.
Arrange chicken in a 9 x 13 inch baking dish coated with cooking spray.
Pour tomato sauce over chicken.
Sprinkle with:
1 C. shredded mozzarella cheese
Bake at 350 degrees for 15 minutes. Serve over:
3 C. hot cooked linguine