1-First, focus on the sauce: Heat 2 teaspoons olive oil in a large saucepan over medium-high heat. Add 1 diced medium onion and sauté until it’s translucent, about 3-5 minutes, then mix in 3 minced garlic cloves and cook for another minute.

2-Next, stir in 1 jar (4 ounces) tomato paste and cook for 2 minutes while stirring. Pour in 1/2 cup red wine and whisk it all together, then add 1 can (14.5 ounces) undrained diced tomatoes, 1 can (14.5 ounces) crushed tomatoes, 1-2 teaspoons dried Italian seasoning, and 1 bay leaf.

3-Bring everything to a boil, then lower the heat and simmer for 15 minutes. Add 1/2 cup sliced sundried tomatoes and 1 heaping cup diced red bell pepper, and keep simmering until the pepper softens. Finally, mix in 1/4 cup chopped fresh parsley, 1 teaspoon balsamic vinegar, 1/2 teaspoon salt, and 3/8 teaspoon black pepper, then remove the bay leaf.

4-In a shallow bowl, combine 1/3 cup all-purpose flour, 1/3 cup grated Parmesan cheese, 1/2 teaspoon black pepper, and 1/2 teaspoon salt if desired.

5-Pound 4 boneless, skinless chicken breasts (4 ounces each) in a resealable bag until they’re about 1/4 to 1/2 inch thick, then dip each in 1 lightly beaten egg white and coat with the flour mixture.

6-Heat 1 tablespoon olive oil in a skillet over medium-high heat and brown the chicken for 5 minutes per side until golden. Place it in a greased 9×13-inch baking dish.

7-Spoon the sauce over the chicken and top with 1 cup (4 ounces) shredded mozzarella cheese.

8-Bake for 5 to 10 minutes until the chicken is cooked through and the cheese melts. Serve with pasta as desired.