Lighter Chicken Parmesan
February 21, 2019
Ingredients
One 24-ounce jar good-quality Marinara Sauce
1 Tablespoon Balsamic Vinegar
1/2 Cup Panko Breadcrumbs
1/2 Cup grated Parmesan
1/4 Cup finely chopped fresh Flat-Leaf Parsley
Kosher Salt and freshly ground Black Pepper
2 large Egg Whites (lightly beaten)
1 1/2 Pounds Chicken Tenders
12 Ounces whole-wheat Angel Hair Pasta
1 Tablespoon Olive Oil
1/2 Cup shredded fresh Mozzarella
Directions
- Preheat the broiler to medium. Bring a large pot of water to a boil.
- Combine the marinara sauce and balsamic vinegar in a small saucepan and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes.
- Meanwhile, in a shallow dish, combine the breadcrumbs, half the Parmesan, half the parsley and some salt and pepper. Put the beaten egg whites in a separate shallow dish. Coat the chicken tenders in the egg whites first, then dredge in the breadcrumb mixture.
- Add the pasta to the boiling water and cook according to the package instructions.
- Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until golden, about 3 minutes per side. 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.
- Drain the pasta. Serve with the chicken and garnish with the remaining parsley.