Lighter Chicken Parmesan
Serves: 2
Iva Padberg
1 January 1970
Based on User reviews:
59
Spice
51
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Balsamic Vinegar1 cup
Grated Parmesan2 large
Egg White (lightly beaten)680 g
Chicken Tenders1 tbsp
Olive OilDirections:
1
Preheat the broiler to medium
2
Bring a large pot of water to a boil
3
Combine the marinara sauce and balsamic vinegar in a small saucepan and bring to a boil over high heat
4
Reduce the heat and simmer for 5 minutes
5
Meanwhile, in a shallow dish, combine the breadcrumbs, half the Parmesan, half the parsley and some salt and pepper
6
Put the beaten egg whites in a separate shallow dish
7
Coat the chicken tenders in the egg whites first, then dredge in the breadcrumb mixture
8
Add the pasta to the boiling water and cook according to the package instructions
9
Heat the oil in a large ovenproof nonstick skillet over medium-high heat
10
Add the chicken and cook, turning once, until golden, about 3 minutes per side
11
Pour the tomato sauce over the chicken, scatter the mozzarella and remaining Parmesan evenly over top and broil until the cheese is melted and bubbly, about 2 minutes
12
Drain the pasta
13
Serve with the chicken and garnish with the remaining parsley