Parmesan chicken

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

  • 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

  • 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