Lighter Chicken Parmesan
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1034
- Total Fat
- 42
- Saturated Fat
- 11
- Carbohydrates
- 110
- Dietary Fiber
- 8
- Sugar
- 14
- Protein
- 51
- Cholesterol
- 97
- Sodium
- 1870
- Total: 16 min
- Active: 16 min
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.