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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