Champion Chicken Parmesan

Try Asiago or provolone cheese instead of mozzarella in this win-win chicken parmesan recipe.
To make the tomato sauce, combine the sun-dried tomatoes and water in a bowl; cover and let stand for 30 minutes or until soft. Drain the water and finely chop the tomatoes.Heat 1 teaspoon of olive oil in a large saucepan over medium-high heat. Add the sun-dried tomatoes, bell pepper, and onion; simmer for 7 minutes. Add the canned tomatoes; bring to a boil. Cover, reduce heat and simmer for 10 minutes. Remove from the heat; add the parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic.Preheat the oven to 350 degrees.To cook the chicken, lightly pour the flour into a dry measuring cup; flatten with a knife. Combine the flour, parmesan, and 1/4 teaspoon black pepper in a shallow bowl. Place each breast half between 2 sheets of thick plastic wrap; flatten to 1/4-inch thickness with a meat mallet or rolling pin. Dip each breast half in egg white; roll in flour mixture. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the chicken; cook for 5 minutes on each side or until golden brown. Place in a 13-inch x 9-inch baking dish, greased with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350 ° C for 15 minutes. Serve with linguini.