Herbed Chicken Parmesan

I served this recipe over orzo pasta, and it was so yummy. I got this recipe from Cooking Light.

INGREDIENTS:

1/3 cup (1 1/2 ounces) fresh, grated 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 (I just cut up chicken breasts)

1 tablespoon butter

1 1/2 cups bottled fat-free tomato-basil pasta sauce (the Di Napoli Classico from Costco is a great one)

2 teaspoons balsamic vinegar

1/4 teaspoon black pepper

1/3 cup (1 1/2 ounces) shredded provolone cheese

DIRECTIONS:

Preheat broiler.

Combine 2 tablespoons of parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white mixture 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 microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over 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.