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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This came from Cooking Light. I think it's restaurant quality. I usually serve over orzo with baby carrots. Ingredients:
1/3 cup grated fresh parmesan cheese, divided (1 1/2 ounces) |
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 lb chicken breast tenders |
1 tablespoon butter |
1 1/2 cups bottled spaghetti sauce |
2 teaspoons balsamic vinegar |
1/4 teaspoon black pepper |
1/3 cup shredded provolone cheese (1 1/2 ounces) |
Directions:
1. Preheat broiler Combine 2 tablespoons Parmesan, breadcrumb, parsley, basil and 1/8 teaspoon salt in shallow dish.
2. Place egg white in a shallow dish.
3. Dip each chicken tender in egg white, dredge in breadcrumb mixture.
4. Melt butter in a large nonstick skillet over medium-high heat.
5. Add chicken, cook 3 minutes on each site or until done. Set aside.
6. Combine 1/2 teaspoon salt, spaghetti sauce, vinegar and pepper in a microwave safe bowl.
7. cover with plastic wrap, vent.
8. Microwave mixture at HIGH 2 minutes or until thoroughly heated.
9. Pour over chicken in pan.
10. Sprinkle evenly with remaining Parmesan and provolone cheese.
11. Wrap handle of pan with foil broil 2 minutes or until cheese melts.
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