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.
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