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Herbed Chicken Parmesan

Herbed Chicken Parmesan

Photo: Lee Harrelson

Yield

4 servings

This lightened version of an Italian favorite loses some of the fat but none of the flavor.

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

Nutrition Information

  • calories 308
  • caloriesfromfat 30 %
  • fat 10.4 g
  • satfat 5.7 g
  • monofat 3 g
  • polyfat 0.6 g
  • protein 35.9 g
  • carbohydrate 16.2 g
  • fiber 1.8 g
  • cholesterol 88 mg
  • iron 2.3 mg
  • sodium 808 mg
  • calcium 249 mg

How to Make It

  1. Preheat broiler.

  2. 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.

  3. 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.