You will need:
- One jar marinara sauce.
- One tablespoon balsamic vinegar.
- Half a cup panko breadcrumbs.
- Half a cup grated Parmesan.
- A quarter cup finely chopped fresh flat-leaf parsley.
- Salt and freshly ground black pepper.
- Two large egg whites, lightly beaten.
- 750g chicken breast, skinless and boneless.
- One package whole-wheat angel hair pasta.
- One tablespoon olive oil.
- Half a cup grated fresh mozzarella.
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What to do:
Preheat your stove to medium heat. Bring a large pot of water to a boil.
Combine the marinara sauce and balsamic vinegar in a small saucepan and bring to a boil over high heat. Reduce the heat and simmer for five minutes.
Meanwhile, in a shallow dish, combine the breadcrumbs, half the Parmesan, half the parsley and some salt and pepper. Put the beaten egg whites in a separate shallow dish. Coat the chicken breasts in the egg whites first, and then dredge in the breadcrumb mixture.
Add the pasta to the boiling water and cook according to the package instructions.
Heat the oil in a large ovenproof non-stick pan over medium-high heat. Add the chicken and cook, turning once, until golden, about three minutes per side. Pour the tomato sauce over the chicken, scatter the mozzarella and remaining Parmesan evenly over top and broil until the cheese is melted and bubbly, about two minutes.
Drain the pasta. Serve with the chicken and garnish with the remaining parsley.
- Recipe obtained from www.foodnetwork.com.
