This lightened version of an Italian favorite loses some of the fat but none of the flavor.
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
How to Make It
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.
This was the best Chicken Parm recipe! The addition of the balsamic vinegar and black pepper to the sauce seems minor, but makes a world of difference in the flavor. It's also easy to make and uses fairly inexpensive ingredients. I've also just breaded the chicken as instructed and baked them at 450d for 25-30 minutes and then topped with the sauce.
I just made this tonight and was really impressed with the ease of making it and how delicious it was. My husband thought it was a hit. The only thing I did differently was that instead of putting the saute pan in the oven with the chicken and sauce in it, I put the chicken in a 9x11 casserole dish. It wasn't so messy and bulky putting it on the table. I also used Italian breadcrumbs, but used all the herbs anyway (although I used about 1 t. of dried parsley instead of fresh since that is what I had on hand). I didn't have provolone cheese, but I did have a six cheese Italian blend (which included provolone) so I used it instead. Next time I will probably use Angel Hair pasta instead of orzo, but that's just personal preference. I will definitely make again.
Guaranteed to please just about anyone. Only a few minor changes. Started with less-expensive whole breasts, pounded to even thickness and then cut into portions. Subbed fresh basil for dry and added a hit of fresh oregano. Combined some home-made basil pesto with plain pasta sauce. Cooked to recipe and served with thin spaghetti & brocolli rabe. Gorgeous on the plate. Excellent dinner
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