This is another recipe from that old Cooking Light. It’s a nice break from our usual chicken breasts and who doesn’t like chicken covered with cheese!
Light Chicken Parmesan
Ingredients
- 1/3 cup grated parm
- 1/4 cup panko breadcrumbs
- 1 Tbsp parsley
- 1/2 tsp dried basil
- 1/4 tsp salt, divided
- 1 egg white, beaten
- 1 lbs chicken breast tenders
- 1 Tbsp butter
- 1 1/2 cup we used Classico Tomato Basil pasta sauce
- 2 tsp balsamic vinegar
- 1/4 tsp pepper
- 1/3 cup provolone cheese
Instructions:
- preheat boiler
- Mix breadcrumbs, parsley, basil, 2 Tbsp parm and 1/8 tsp salt, Place egg white in a shallow dish.
- Dip each tender in the egg white and then the breadcrumb mixture.
- Heat butter in a skillet over medium high heat and add the chicken. Cook for 3 minutes on each side. Place each cooked tender in an oven safe baking dish.
- In a microwave safe bowl; mix 1/8 t salt, pasta sauce, vinegar and pepper. Cover the bowl with a vented plastic wrap. Microwave on high for 2 minutes or until heated through.
- Pour the sauce mixture over the chicken tenders and cover evenly with parmesan and provolone cheese.
- Broil for 2 minutes.
Nutritionals(Serves 4): Cals: 308, Fat: 10.4, Carb: 16.2, Fiber: 1.8, Protein: 35.9
