1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
1/4 cup dry breadcrumbs (I used Panko breadcrumbs, usually found in the ethnic section of your grocery store)
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 tomato-basil pasta sauce
2 teaspoons balsalmic vinegar
1/4 teaspoon black pepper
1/3 cup (1 1/2 ounces) shredded provolone cheese (I used sliced provolone and used enough cheese to cover the top of each chicken tender)
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 on 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.
Makes 4 servings
Cooking Light, November 2003