Meet the Sullivans: Herbed Chicken Parmesan

April 24, 2012

Herbed Chicken Parmesan

Last week I was flipping through some of my older cook books reminiscing about some of my first kitchen experiences. I found this one and it was like a walk down memory lane. 

This Cooking Light recipe (HERE) is one of the first dinners I made for Keith when we started dating, so it holds a special place in my heart. It's such a familiar recipe, I could probably make it blindfolded. Keith really likes it and usually requests it when I ask what he wants for dinner. I think he would eat it twice a week if I were willing to make it that often! 

It's pretty simple and effortless and I usually have all the ingredients in the pantry and fridge. Even if you don't have the exact ingredients you can easily sub them for similar options like I did. The ingredients and directions below are how I made it this time. To see the actual recipe click the link up above.

For a printer-friendly version click here.

1/3 cup Kraft grated parmesan cheese, plus extra for sprinkling
1/4 cup Italian style breadcrumbs
1/2 tablespoon dried parsley
1/2 teaspoon dried basil
1/4 teaspoon salt, divided
1 large egg white, lightly beaten
1 pound chicken breasts, cut in half
1 tablespoon butter
1 1/2 cups jarred pasta sauce
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
2 slices provolone cheese, quartered

Preheat oven to 400 degrees. 

Combine 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. I used my beloved Pampered Chef Coating Trays, which make steps like this so easy! 

Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook a few minutes on each side or until done. Transfer chicken to an oven safe baking dish.

Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe measuring cup or bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. 

Pour the sauce over chicken. Sprinkle evenly with the remaining Parmesan and top each piece with provolone. Bake until the cheese melts.

On this night I served it over rigatoni because that is what we had in the pantry, but it really tastes great with any kind of pasta--even orzo! Delizioso!

I'm linking this post up with 33 Shades of Green today for Tasty Tuesdays

1 comment:

his little lady said...

oh gosh, this looks absolutely delicious!!!! wishing i had the time and ingredients to make this tonight. so scrumptious!
xo TJ