I doubled this recipe for dinner on Sunday night because I know how much my hungry teenage boys can eat. It was so yummy that I was afraid that doubling it was not enough. It turns out I had a few leftovers and my hubby decided not to join us at Mad Italian for DHS Baseball Spirit Night last night because he wanted to finish off the leftovers. The Anders family gives this dish an A+
- 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
- 1/4 cup dry breadcrumbs
- 1 tablespoon minced fresh parsley
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1/2 teaspoon dried basil
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1/4 teaspoon salt, divided
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1 large egg white, lightly beaten
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1 pound chicken breast tenders
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1 tablespoon butter
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1 1/2 cups bottled fat-free tomato-basil pasta sauce (such as Muir Glen Organic)
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2 teaspoons balsamic vinegar
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1/4 teaspoon black pepper
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1/3 cup (1 1/2 ounces) shredded provolone cheese
Preparation
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.
