Saturday, January 13, 2007
RECIPE: Herbed Chicken Parmesan
Makes 4 servings
1 1/3cups shredded parmesan cheese, divided
1/4 cup breadcrumbs
1 tablespoon minched fresh flat-leaf 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-to-basil pasta sauce
2 teaspoons balsamic vinegar
1/4 teaspoon freshly ground black pepper
1/3 cup shredded provolone cheese
Preheat the broiler
In a shalloe dish, combine 2 tablespoons of the parmesan with the breadcrumbs, 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 breadcrumb mixture.
In a large nonstick, ovenproof skillet over medium heat, melt the butter. Add the chicken and cook three 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 the sauce over the chicken in the pan. Sprinkle evenly with provolone and remaining parmesan. Broil 2 minutes or until cheese melts.
# posted by RonL @ 8:22 PM 
