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Lighter Chicken Parmesan

Prep Time
5 min
Cook Time
11 min
Yields
4 servings

A lighter take on a popular dish, this chicken parm is served with whole-wheat angel hair pasta.

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ingredients

1 24-oz
jar good-quality marinara sauce
1
tbsp balsamic vinegar
½
cup panko breadcrumbs
½
cup grated Parmesan
¼
cup finely chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
2
large egg whites, lightly beaten
1 ½
lb(s) chicken tenders
12
ounce whole-wheat angel hair pasta
1
tbsp olive oil
½
cup shredded fresh mozzarella
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directions

Step 1

Preheat the broiler to medium. Bring a large pot of water to a boil.

Step 2

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.

Step 3

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.

Step 4

Add the pasta to the boiling water and cook according to the package instructions.

Step 5

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.

Step 6

Drain the pasta. Serve with the chicken and garnish with the remaining parsley.

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