I was looking for quick and easy dinner ideas one day and came across this one. It was so good I had to share. We've already made it twice. I substituted Monterrey jack for the provolone cheese, used slightly less dried parsley, and the only thing I don't usually already have on hand is the fresh grated Parmesan. I did double the amount of that, and put a little less vinegar the second time around, but it was delish both ways.
Enjoy!
Herbed Chicken Parmesan
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 tomato-basil pasta sauce
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1/3 cup (1 1/2 ounces) shredded provolone cheese
Preparation
Preheat broiler. (and start your pasta water boiling, that actually takes the longest!)
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 with Orzo or angel hair pasta.
Mmm, mmm. Gonna go eat my leftovers!
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