Chicken Parmesan by Kathryn Good

Chicken Parmesan is one of my very favorite meals and this is my favorite
version to make at home. It is a lighter version but still very yummy. I
serve it with whole wheat noodles and a veggie like green beans sauteed with
a little balsamic vinegar, olive oil and garlic.


[From Cooking Light]


- 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
- 1/4 cup dry breadcrumbs
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt, divided
- 1 large egg white, lightly beaten
- 1 pound chicken breast tenders
- 1 tablespoon butter
- 1 1/2 cups bottled fat-free tomato-basil pasta sauce (such as Muir
Glen Organic)
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon black pepper
- 1/3 cup (1 1/2 ounces) shredded provolone cheese


Preparation


Preheat broiler.


Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8
teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each
chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter
in a large nonstick skillet over medium-high heat. Add chicken; cook 3
minutes on each side or until done. Set aside.


Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a
microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture
at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in
pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap
handle of pan with foil, and broil 2 minutes or until the cheese melts.