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Recipe (Father’s Day Edition): Herbed Chicken Parmesan

June 22, 2009

Yesterday, as a Father’s Day treat, I made my step-dad a feast fit for a king (or for any dad who thinks he’s a king). I found this recipe from Cooking Light for Herbed Chicken Parmesan and decided to give it a whirl.


  • 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
  • 1/4 dry cup 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 tomato pasta sauce
  • 2 teaspoons balsamic vinegar
  • 1/4 teaspoon black pepper
  • 1/3 cup shredded provolone cheese


Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil and 1/8 teaspoon salt in a shallow dish. Place egg white in shallow dish.


Dip each chicken tender in egg white; dredge in the breadcrumb mixture.  Then, melt butter in a large nonstick skillet (with olive oil) over medium-high heat.


Add chicken, and cook 3 minutes on each side or until done.

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


Pour the sauce over the chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.


And voila, you are done! I made stuffed shells and edamame to serve with the meal, but Cooking Light suggests “rice-shaped orzo pasta with this saucy entree, but you can serve spaghetti or angel hair pasta instead.”

What do you think? Hope you had a great day with the father figure in your life!

– Alison

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