Herbed Chicken Parmesan
Photography: Photography: Howard L. Puckett; Styling: Melanie J. Clarke; 
We recommend rice-shaped orzo pasta with this saucy chicken entrée, but you can serve spaghetti or angel hair pasta instead.
| Servings:4 servings | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 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
- fiber:1.8 g
- mono fat:3 g
- calories from fat:30 %
- iron:2.3 mg
- fat:10.4 g
- carbohydrate:16.2 g
- sodium:808 mg
- calories:308
- calcium:249 mg
- cholesterol:88 mg
- poly fat:0.6 g
- protein:35.9 g
- saturated fat:5.7 g
directions
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.
