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Herbed Chicken Parmesan

4 servings

• 1 1/3 cups shredded parmesan cheese (divided use)
• ¼ cup bread crumbs
• 1 tablespoon minced fresh flat-leaf parsley
• ½ teaspoon dried basil
• ¼ teaspoon salt (divided use)
• 1 large egg white, lightly beaten
• 1 pound chicken breast tenders
• 1 tablespoon butter
• 1½ cups bottled fat-free tomato-basil pasta sauce
• 2 teaspoons balsamic vinegar
• ¼ teaspoon freshly ground black pepper
• 1/3 cup shredded provolone cheese

Preheat the broiler. In a shallow dish, combine 2 tablespoons of the parmesan with the bread crumbs, parsley, basil and 1/8 teaspoon salt. Place the egg white in a second shallow dish. Dip each chicken tender in the egg white, then dredge through the bread-crumb mixture.

In a large ovenproof skillet over medium heat, melt the butter. Add the chicken and cook 3 minutes per side, or until done. Remove the pan from the heat and set aside.

In a microwave-safe bowl, combine the remaining salt with the pasta sauce, vinegar and pepper. Cover with plastic wrap, leaving one side loose to vent. Microwave on high for 2 minutes, or until thoroughly heated.

Pour sauce over the chicken in the pan. Sprinkle evenly with provolone and remaining parmesan. Broil 2 minutes, or until the cheese melts.

Start to finish: 25 minutes

Per serving: 308 calories, 10 g fat, 88 mg cholesterol, 808 mg sodium, 36 g protein, 16 g carbohydrates, 2 g dietary fiber.

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