Tuesday, June 5, 2012

Herbed Chicken Parmesan

I LOVE Chicken Parmesan and this recipe is REALLY good!!  It is also easy.  I found it at my recipes.com.  I used Italian breadcrumbs because that is what I had on hand.  I also had to skip the fresh parsley....all of the fresh parsley at my grocery store was moldy...yuck.

Herbed Chicken Parmesan

  • 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 (I used the whole egg)
  • I 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:  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. 

Serve over your favorite pasta.  I served mine with some Farfalle pasta w/browned butter and parm cheese.
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