Lighter Chicken Parmesan

Total Time:
16 min
5 min
11 min

4 servings

  • 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
  • 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.

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    Chicken Parmesan

    Recipe courtesy of Robert Irvine