Recipe: Herbed Chicken Parmesan

Herbed Chicken Parmesan
Servings: 4

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 skinless boneless chicken breasts
1 tablespoon butter
1 1/2 cups 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) provolone cheese, shredded

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.

Source: Cooking Light, November 2003

NOTES: We recommend rice-shaped orzo pasta with this saucy entr e, but you can serve spaghetti or angel hair pasta instead

This is a great dish, and comes together easily. The balsamic vinegar adds a lot of depth to the sauce. This is good with either Mozzarella or Probvolone.