http___martinov-cesnjak.hr_tuna-s-umakom-od-cesnjaka__1.xml
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1 ounce sun-dried tomatoes, packed without oil (about 1/4 cup) 1 cup boiling water 1 teaspoon olive oil 2 cups chopped red bell pepper 1 cup chopped onion 2 (14.5-ounce) cans diced tomatoes, undrained 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh basil 1 tablespoon balsamic vinegar 1/4 teaspoon black pepper 2 garlic cloves, minced Chicken: 1/4 cup all-purpose flour 1/4 cup grated Parmesan cheese 1/4 teaspoon black pepper 4 (4-ounce) skinned, boned chicken breast halves 1 large egg white, lightly beaten 1 tablespoon olive oil Cooking spray 1 cup (4 ounces) shredded part-skim mozzarella cheese 3 cups hot cooked linguine (about 6 ounces uncooked pasta) 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. 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. Preheat oven to 350°. 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.
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Sastojci: 2 sitno sjeckana češnja češnjaka 1 žlica maslinovog ulja 1 žlica balsamico octa 1/4 čajne žličice soli 1/8 žličice mljevenog crnog papra 4 tuna odreska 1 1/2 žličica nasjeckanog svježeg peršina ili bosiljka Priprema: Češnjak prepecite na 1 čajnoj žličici ulja 30 do 60 sekundi na vrlo slaboj vatri. Odmah dodajte ocat, polovicu soli i polovicu papra. Promiješajte i ugasite vatru. Ribu pospite s preostalim paprom i solju. Zagrijte preostale 2 žličice ulja preko srednje topline. Ribu pecite 4 do 5 minuta sa svake strane. Ribu poslužite s umakom od češnjaka posutu peršinom ili bosiljkom. Ovaj recept za vas smo prenijeli sa: www.centar-zdravlja.net