Difficulty: Easy - for beginners
Serves: 4 Servings
2 large egg whites, lightly beaten
1/3 cup Italian-seasoned breadcrumbs
4 tablespoons grated Parmesan cheese, divided
8 chicken breast tenders (about 12 ounces)
2 teaspoons unsalted butter
4 (2-ounce) sandwich rolls
1 cup bottled tomato-and-basil pasta sauce, warmed
1/2 cup (2 ounces) shredded provolone or part-skim mozzarella cheese
1. Preheat broiler. Place egg whites in a shallow dish. Mix breadcrumbs and 2 tablespoons Parmesan cheese in a separate shallow dish. Dip chicken tenders in egg whites, then dredge in breadcrumbs.
2. Melt butter in a large nonstick skillet over medium-high heat. Add chicken, and cook about 3 minutes on each side or until no longer pink in center. Set aside.
3. Slice the rolls in half horizontally. Place rolls on a baking sheet, crust side down, and broil 8 inches from heat until lightly toasted, about 1 minute.
4. Spread some pasta sauce over bottom halves of rolls; top with chicken tenders, cutting to fit, if necessary. Top with more sauce; then sprinkle each with shredded provolone and remaining 2 tablespoons Parmesan. Place bottom halves under broiler to melt the cheese, about 3 minutes. Top with the remaining roll halves, and serve immediately.
Quick tip: This''ll give you 20 percent of your daily calcium.