Monday, May 19, 2008

Chicken Parmesan

Balsamic vinegar gives this dish exactly what it needs, setting it above and beyond any other Chicken Parmesan I've ever had. Cheesy and tangy, it almost melts in your mouth.

yield: 4 servings

1 1/3 cups dried orzo pasta
1/3 cup Parmesan cheese, divided
1/4 cup breadcrumbs
1 Tbsp fresh parsley
1/2 tsp dried basil
1/4 tsp salt, divided
1 egg white, lightly beaten
1 lb chicken breast tenders
1 Tbsp butter
2 cups tomato-basil pasta sauce
1 Tbsp balsamic vinegar
1/4 tsp pepper
1/3 cup shredded provolone or mozzarella

1. Cook orzo pasta according to package directions. Drain and set aside.
2. Preheat broiler to 400°.
3. Combine 2 Tbsp Parmesan, breadcrumbs, parsley, basil, and 1/8 tsp salt in shallow dish. Dip each chicken tender in egg white, then dredge in breadcrumb mixture.
4. Melt butter in a large nonstick skillet over med-high heat. Add chicken: cook 3 minutes per side or until done.
5. Combine 1/8 tsp salt, pasta sauce, vinegar, and pepper in microwave-safe bowl.
Heat until thoroughly heated. Pour the sauce over the chicken in the pan. Sprinkle with remaining Parmesan and provolone or mozzarella. Broil at 400° until cheese melts. Serve over orzo pasta.

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