1-First, heat the olive oil in a saucepan and sauté the diced onion for 3 to 5 minutes until it turns translucent, then add the minced garlic and sauté for 1 more minute.

2-Next, stir in the tomato paste and cook for 2 minutes to deepen the flavors.

3. Add the red wine and whisk it in, followed by the diced tomatoes, crushed tomatoes, Italian seasoning, and bay leaf, then bring it to a boil and reduce to a simmer for 15 minutes.

4-After that, mix in the sundried tomatoes and diced red bell pepper, simmering until the pepper softens.

5. Stir in the chopped parsley, balsamic vinegar, salt, and black pepper, then remove and discard the bay leaf to finish the sauce.

6. Preheat your oven to 350°F (175°C) and in a shallow bowl, combine the flour, Parmesan cheese, salt, and black pepper for the chicken coating.

7. Pound the chicken breasts to 1/4 to 1/2 inch thickness for even cooking, then dip each one into the egg white and coat with the Parmesan mixture.

8. Heat olive oil in a skillet and cook the chicken for about 5 minutes per side until golden brown.

9. Transfer the chicken to a greased 9×13-inch baking dish, top with the sundried tomato sauce, and sprinkle on the shredded mozzarella cheese.

10-Finally, bake for 5 to 10 minutes until the chicken is fully cooked and the cheese melts beautifully.

11. For extra tips, remember to simmer the sauce thoroughly to develop its full flavor, as mentioned in our recipe notes.