AWESOME Herbed Chicken Parmesan

OMG, I bought some new Cooking Light special magazines and finally tried a new recipe. This was so darn good I cannot believe it. Pretty healthy too! I made mine with gluten free bread crumbs of course and a few different cheeses i.e. Parmesan, romano, & asiago mix instead of plain parmesan and italian cheese blend instead of provolone. I also used Barilla Marinara sauce. This was so darn good!

4-6oz boneless skinless chicken breasts
1/3 cup (1.5 oz) grated parmesan cheese
1/3 cup dry breadcrumbs
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1 large egg white lightly beaten
1 tablespoon butter
cooking spray
1 3/4 cup fat free tomato basil pasta sauce
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1/8 teaspoon salt
1/3 cup (1.5 oz) shredded provolone cheese

1. Preheat broiler
2. Place each chicken beat half between 2 sheets of plastic wrap: pound to 1/2 inch thickness with a meat mallet or small heavy skillet. (I use a gallon zip lock bag-less messy)
3. Combine 2 T parmesan cheese, breadcrumbs, parsley and basil in a shallow dish. Place the egg white in another shallow dish. Dip chicken in egg white: dredge in breadcrumb mixture. Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan: cook 4 minutes on each side or until done. Set aside; keep warm.
4. Combine pasta sauce, vinegar, pepper and salt in a microwave-safe bowl. Cover with plastic wrap: vent. Microwave sauce mixture at high 2 minutes or until thoroughly heated. Pour sauce over chicken in pan. Sprinkle evenly with remaining parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until cheese melts.

Yield 4 servings
Calories 376
Fat 12.2g
Sat 5.8g
Mono 2.1g
Poly 0.7g
Protein 50g
Carb 14.2g
Fiber 2.1g
Cholesterol 121mg
Iron 2.8mg
Sodium 813mg
Calcium 273mg