Easy and Quick. Those are two of my requirements.

This recipe tastes really good. Healthy too. The ingredients make it sound complex but once you try it, you will be amazed.

Low Fat Chicken Parmesan

1 ½ cups shredded Parmesan cheese, divided
½ cup bread crumbs
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon dried basil
¼ teaspoon salt, divided
1 large egg white, lightly beaten
1 pound chicken breast tenders
1 tablespoon butter or margarine
1 ½ cups bottled fat-free tomato-basil pasta sauce
2 teaspoons balsamic vinegar
¼ teaspoon freshly ground pepper
1/3 cup shredded provolone cheese

1. Preheat the broiler
2. In a shallow dish, combine 2 tablespoons of the parmesan with the bread crumbs, parsley, basil and 1/8 teaspoon salt. Place the egg white in a second shallow dish.
3. Dip each chicken tender in the egg white, then dredge through the bread crumb mixture.
4. In a large nonstick ovenproof skillet over medium heat, melt the butter. Add the chicken and cook 3 minutes per side or until done. Remove the pan from the heat and set aside.
5. In a microwave-safe bowl, combine the remaining salt with the pasta sauce, vinegar and pepper. Cover with plastic wrap, leaving one side loose to vent. Microwave on high for 2 minutes, or until thoroughly heated.
6. Pour the sauce over the chicken in the pan. Sprinkle evenly with provolone and remaining Parmesan. Broil 2 minutes, or until the cheese melts.

Nutrition Information per serving: 308 calories, 10 g total fat, 88 mg cholesterol, 808 mg sodium, 36 g protein, 16 g carbohydrates, 2 g dietary fiber

Source: Cooking Light magazine’s “Cooking Light Italian.”