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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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