Herbed Chicken Parmesan

This recipe was a standout favorite, earning more than 70 high-ranking reviews for its speedy cook time and delicious outcome. An anonymous reviewer says, “This was really good. I gave it five stars because it is hard to find a recipe this good, with ingredients you probably already have on hand, that you can make easily on a weeknight.” We recommend rice-shaped orzo pasta with this saucy entrée, but you can serve spaghetti or angel hair pasta instead.

Yield:

4 servings

Ingredients

1. 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
2. 1/4 cup dry breadcrumbs
3. 1 tablespoon minced fresh parsley
4. 1/2 teaspoon dried basil
5. 1/4 teaspoon salt, divided
6. 1 large egg white, lightly beaten
7. 1 pound chicken breast tenders
8. 1 tablespoon butter
9. 1 1/2 cups bottled fat-free tomato-basil pasta sauce (such as Muir Glen Organic)
10. 2 teaspoons balsamic vinegar
11. 1/4 teaspoon black pepper
12. 1/3 cup (1 1/2 ounces) shredded provolone cheese

Directions

1. Preheat broiler.
2. 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.
3. 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.

Notes