Thursday, August 25, 2011

herbed chicken parmesan

















My kids raved about this chicken and I thought it was pretty darn good.  My husband asked, "Is this pizza chicken?"  It was pretty tasty.  I thought the balsamic vinegar was a very nice addition to the pasta sauce.  I'll be having leftovers for breakfast tomorrow morning for sure.

herbed chicken parmesan (myrecipes.com, a Cooking Light recipe)
1/3 cup 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
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1/3 cup shredded provolone cheese

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.

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