1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/2 cup dry breadcrumbs
2 tablespoons minced fresh parsley
1 teaspoon dried basil
2 large egg whites, lightly beaten
1 pound chicken breast tenders
1 tablespoon olive oil
1 1/2 cups jarred tomato-basil pasta sauce
2 teaspoons balsamic vinegar
3 (0.6-ounce) slices provolone cheese, cut into thin strips
Combine 1/4 cup Parmesan cheese, breadcrumbs, parsley, and basil in a shallow dish; place egg whites in a bowl. Dip each chicken tender in egg whites; dredge in breadcrumb mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until chicken is done. Remove pan from heat.
Combine pasta sauce and vinegar in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH 2 minutes or until thoroughly heated. Pour sauce over chicken in pan. Sprinkle remaining 1/4 cup Parmesan and layer provolone over chicken. Cover, and cook 2 minutes or until cheeses melt.