I don't make chicken parmesan very often. I'm not really sure why. It's just not one of those dishes that come to me when I'm in the kitchen opening and closing my refrigerator and pantry trying desperately to find something to make for dinner. You know you do it too! I'll open the refrigerator, glance, close it, open the freezer, glance, close it, walk to the pantry, open the doors, glance, close it and start all over again. I'll do this 3 or 4 times before I finally figure out something to make! This chicken parmesan recipe is pretty quick to get it together and its tasty. I hope you enjoy it like I do.
adapted from Cooking Light's Herbed Chicken Parmesan
1/3 cup grated Parmesan cheese (of course I use more, I'm a cheese addict!)
1/4 cup dry breadcrumbs
1 tablespoon minced parsley
1/2 teaspoon dried basil
1/4 teaspoon salt
2 large egg whites, lightly beaten
1 pound chicken tenders
1 tablespoon butter
1 1/2 cups your favorite jarred tomato-basil pasta sauce
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1/3 cup shredded provolone cheese (I had provolone slices that I used instead of shredding it)
Cooked Orzo (follow package directions)
1. Preheat broiler.
2. Combine 2 tablespoons parmesan cheese, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg whites in a shallow dish. Dip each chicken tender in egg whites, dredge in 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.
3. Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap, vent. Microwave mixture at High 2 minutes or until thoroughly heated. Pour over chicken in pan. Sprinkle evenly with remaining Parmesan and provolone cheese. Wrap handle of pan with foil, broil 2 minutes or until cheese melts.
4. Serve over cooked orzo.