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. Ingredients:
- ⅓ cup (1 ½ ounces) grated fresh Parmesan cheese, divided
- ¼ dry cup breadcrumbs
- 1 tablespoon minced fresh parsley
- ½ teaspoon dried basil
- ¼ teaspoon salt, divided
- 1 large egg white, lightly beaten
- 1 pound chicken breast tenders
- 1 tablespoon butter
- 1 ½ cups tomato pasta sauce
- 2 teaspoons balsamic vinegar
- ¼ teaspoon black pepper
- ⅓ cup shredded provolone cheese
Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil and ⅛ 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 ⅛ 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!