Herbed Chicken Parmesan

Although I don't usually like to use bottled pasta sauce, this dish is really quite tasty.  Thanks again to Mary the dietician.
(4 servings)
1/3 cup fresh grated Parmesan (divided)
1/4 c. dry breadcrumbs
1 T fresh parsley
1/2 t dried basil
1/4 t salt, divided
1 large egg white, beaten
1 lb boneless skinless chicken breasts
1 T. butter
1-1/2 cups bottled tomato basil pasta sauce (I used natural directions brand)
2 t. balsamic vinegar
1/4 t. pepper
1/3 cup shredded Provolone cheese

Preheat broiler

Combine 2 T of parmesan, breadcrumbs, parsley, basil, and 1/8 t. salt in shallow dish.  Place egg white in another dish.  Dip chicken in egg white, then in breadcrumb mixture.  Melt butter in a large skillet.  Add chicken, cooking until done.  Set aside.

Combine 1/8 t salt, pasta sauce, vinegar, and pepper in microwave safe bowl.  Cover and heat for 2 min or until warm.  Pour sauce over chicken in pan.  Sprinkle with remaining Parmesan and Provolone cheese.  Broil 2 min or until cheese melts.

Maple Mustard Pork Tenderloin

Another easy and delicious recipe from Mary the dietician.

Makes 4 servings

3 t dijon mustard, divided
1/2 t. kosher salt
1/2 t. pepper
1 lb pork tenderloin, fat trimmed
2 t. canola oil
1/4 c. cider vinegar
3 T maple syrup
1-1/2 t chopped fresh sage (or 1/2 t dried)

Preheat oven to 425.
Combine 1-2 T mustard and pepper in a small bowl; rub all over pork.  Heat oil in large overnproof skillet over med heat.  Add pork and brown on all sides.  Transfer pan to oven and roast until meat therm registers 145 degrees-- about 20 min.  Transfer to cutting board and let rest 5 min.

Place the skillet over med heat-- add vinegar, and boil, scraping any browned bits w a wooden spoon.  Whisk in maple syrup and 2 T mustard.  Bring to a boil.  Reduce heat to a simmer and cook until sauce is thickened.  Add sage

Slice the pork. Serve tossed with sauce.

(4 oz= 225 calories)