Chicken Parmesan

Since I can't use my oven, I've been cooking up a storm. I love having company to cook for and since my in laws are still visiting, it's a great excuse for me to experiment. I am not a big fan of chicken breast, but there are few dishes that I love to use it for...I always found that it is dry and flavorless (but then again, it might be me, not knowing how to cook it properly) One of the few dishes that I love to use chicken breast for is Chicken Parmesan. This recipe has always been a HUGE hit! It is very easy, flavorful and produces very crispy chicken that is moist on the inside. I've used Prego pasta sauce because it is my husband's favorite, but you can make your own or use your favorite brand.



* 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
* 1/4 cup dry breadcrumbs
* 1 tablespoon minced fresh parsley
* 1/2 teaspoon dried basil
* 1/4 teaspoon salt, divided
* 1 large egg white, lightly beaten
* 1 pound chicken breast tenders
* 1 tablespoon butter
* 1 1/2 cups bottled of Prego Pasta Sauce or your favorite one.
* 2 teaspoons balsamic vinegar
* 1/4 teaspoon black pepper
* 1/3 cup (1 1/2 ounces) shredded provolone cheese


Combine 2 tablespoons of 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. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.

Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a skillet. Cook until heated through. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese and fresh basil (if you like it). Put cover on and let the cheese melt.

Serve with spaghetti noodles.