Rating: 4.5 stars
183 Ratings
  • 1 star values: 3
  • 2 star values: 2
  • 3 star values: 13
  • 4 star values: 27
  • 5 star values: 138

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

Ann Taylor Pittman
Recipe by Cooking Light November 2003

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

Nutrition Facts

308 calories; calories from fat 30%; fat 10.4g; saturated fat 5.7g; mono fat 3g; poly fat 0.6g; protein 35.9g; carbohydrates 16.2g; fiber 1.8g; cholesterol 88mg; iron 2.3mg; sodium 808mg; calcium 249mg.
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