Herbed Chicken Parmesan

(originally made 9/28/2006)

DH loves chicken parm. He could eat it every day. The more cheese, the better. Made this today, and he loved it. It's much quicker than my usual method, which takes about 30 mins in the oven.

My changes- used shredded mozzarella instead of the provolone, it seems to have disappeared from the bin.    I served it with some leftover rigatoni from last night. Saucy, cheesy, delicious dish!


Herbed Chicken Parmesan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup grated fresh Parmesan cheese -- (1 1/2 ounces) 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 beaten
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 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1/3 cup shredded provolone cheese (I used mozzarella)

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. Yield: 4 servings

CALORIES 308(30% from fat); FAT 10.4g (sat 5.7g,mono 3g,poly 0.6g); PROTEIN 35.9g; CHOLESTEROL 88mg; CALCIUM 249mg; SODIUM 808mg; FIBER 1.8g; IRON 2.3mg; CARBOHYDRATE 16.2g

Cooking Light, NOVEMBER 2003


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