Chicken Parmesean

I love this dish, it is so full of flavor and I used Cooking Light‘s version which makes it less in calories than  what you would order at any restaurant.   I give it 5 stars!  Definitely making this again, and it was quick and easy to make.

Yield: 4 servings

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.

Nutritional Information

Calories:
308 (30% from fat)
Fat:
10.4g (sat 5.7g,mono 3g,poly 0.6g)
Protein:
35.9g
Carbohydrate:
16.2g
Fiber:
1.8g
Cholesterol:
88mg
Iron:
2.3mg
Sodium:
808mg
Calcium:
249mg
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