1/2 c. grated Parmesan cheese, divided
1/4 c. breadcrumbs
1 T. minced fresh parsley
1/2 tsp. dried basil
1/4 tsp. salt, divided
1 large egg white, lightly beaten
1 lb. chicken breast tenders
1 T. butter
1 1/2 c. bottled tomato-basil pasta sauce (Bertolli brand is best)
2 tsp. balsamic vinegar
1/4 tsp. black pepper
1/3 c. shredded mozarella or provalone cheese
Combine 2 tablespoons Parmesan, breadcrumbs, parsley, basil and 1/8 teaspoon salt in a shallow dish.
Melt butter in a large nonstick skillet over medium-high heat. Place egg white in a shallow dish. Dip each chicken tender in egg white and roll in the breadcrumb mixture. Place in the skillet. 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 and heat for approximately 2 minutes until hot. Pour the sauce over the the chicken in the pan. Sprinkle evenly with the remaining Parmesan and mozarella (or provalone) cheese. Reduce head to love and cover with a lid so the cheese melts.
