Make 4 servings
This lightened version of an Italian favorite loses some of the fat but none of the flavor.
I/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 beated
1 pound chicken breast tenders
1 tablespoon butter
1-1/2 cups bottled fat-free tomato-basil pasta sauce (such as Muir Glen Organic)
2 teaspoon balsamic vinegar
1/4 teaspoon black pepper
1/3 cup (1-1/2 ounces) shredded provolone cheese
1. Combine 2 tablespoons of Parmesan , breadcrumbs , parsley , basil and 1/8 teaspoon salt in shallow dish. Place egg white in a shallow dish. Dip each chicken tender in eggwhite ; dredge in the breadcrumb mixture . Melt butter in a large non-stick skillet over medium-high heat . Add chicken ; cook 3 minutes on each side until done . Set aside .
2 . Combine 1/8 teaspoon salt , pasta sauce , vinegar and pepper in a mircowave-safe bowl . Cover with plastic wrap ; vent. Mircowave 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 .