K and I love chicken parmesan but don’t love the fat that usually comes with it. It seems that most of the time it is fried. So when I came across this Herbed Chicken Parmesan in Cooking Light I jumped for joy. They called it Herbed Chicken Parmesan, but we call it Not your Traditional Chicken Parmesan because we like to. It was delicious and I can’t wait to make it again…

Not your Traditional Chicken Parmesan
1/3  cup grated fresh Parmesan cheese (divided)
1/4  cup dry breadcrumbs
1  tablespoon fresh parsley (minced)
1/2 teaspoon dried basil
1/4 teaspoon salt (divided)
1  large egg white (lightly beaten)
2 pieces of boneless chicken breast (cut in half)
Pam
1 1/2 cups bottled tomato-basil pasta sauce (we used Classico spicy tomato & basil)
1 teaspoons balsamic vinegar
1/4  teaspoon black pepper
4 slices of provolone cheese
 
Preheat broiler. Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken in egg white; dredge in the breadcrumb mixture. Spray pam in a large nonstick skillet over medium-high heat. Add chicken; cook on each side until done. Set aside.
Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a sauce pan and heat until thoroughly heated. Pour a bit of the sauce over chicken and then place it on a baking sheet. Sprinkle evenly with the remaining Parmesan and a slice of provolone cheese. Broil 2 minutes or until the cheese melts.

* We tried a new pasta that I found in WholeFoods the other day.  It is called Pasta Joy.  It is  brown rice vegetable spiral pasta.  They are made of brown rice, carrot powder, tomato powder, spinach powder and water (and you wouldn’t believe it but they are really really good!).  They also happen to be wheat free and gluten-free.

{Not your Traditional Chicken Parmesan}