Herbed Chicken Parmesan

Herbed Chicken Parmesan Recipe
Photography: Howard L. Puckett; Styling: Melanie J. Clarke
This lightened version of an Italian favorite loses some of the fat but none of the flavor.

Yield:

4 servings

Recipe from

Nutritional 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

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

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.

Note:

Ann Taylor Pittman,

November 2003
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