Herbed Chicken Parmesan

We recommend orzo, but you can serve it with spaghetti or angel hair pasta instead.


4 adult servings (serving size: about 2 chicken tenders and about 1/3 cup sauce)

Recipe from

Oxmoor House

Nutritional Information

Calories 365
Caloriesfromfat 0.0 %
Fat 13.8 g
Satfat 5.3 g
Monofat 3.8 g
Polyfat 0.8 g
Protein 41 g
Carbohydrate 17.9 g
Fiber 2.2 g
Cholesterol 85 mg
Iron 1.7 mg
Sodium 861 mg
Calcium 383 mg


1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/2 cup dry breadcrumbs
2 tablespoons minced fresh parsley
1 teaspoon dried basil
2 large egg whites, lightly beaten
1 pound chicken breast tenders
1 tablespoon olive oil
1 1/2 cups jarred tomato-basil pasta sauce
2 teaspoons balsamic vinegar
3 (0.6-ounce) slices provolone cheese, cut into thin strips


1. Preheat broiler.

2. Combine 1/4 cup Parmesan cheese, breadcrumbs, parsley, and basil in a shallow dish; place egg whites in a bowl. Dip each chicken tender in egg whites; dredge in breadcrumb mixture.

3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until chicken is done. Remove pan from heat.

4. Combine pasta sauce and vinegar in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH 2 minutes or until thoroughly heated. Pour sauce over chicken in pan. Sprinkle remaining 1/4 cup Parmesan and layer provolone over chicken. Cover, and cook 2 minutes or until cheeses melt.

for your toddler: Cut a chicken tender into bite-sized pieces. Serve the chicken and a spoonful of pasta in a bowl. Sprinkle the pasta with cheese.

Ann Taylor Pittman,

Cooking Light First Foods,

Oxmoor House

August 2010
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