This was unexpectedly delicious. Something about the balsamic vinegar in the sauce did wonders. I served this over spaghetti noodles.
Herbed Chicken Parmesan
1/3 cup grated fresh Parmesan cheese, divided
1/4 cup dry breadcrumbs
1 tsp dried parsley
1/2 tsp dried basil
1/4 tsp salt, divided
1 lb boneless, skinless chicken breasts
1 tbsp butter
1 jar tomato-basil pasta sauce
2 tsp balsamic vinegar
1/4 tsp black pepper
1/3 cup (1 1/2 ounces) shredded provolone cheese
Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Pound the chicken breasts thin under a piece of wax or parchment papper; cut into tenders. Dredge each tender in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side. Remove chicken from pan.
Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in medium bowl. Add sauce to pan; bring to a simmer. Place chicken back in pan and simmer until chicken is cooked thru. Sprinkle evenly with the remaining Parmesan and provolone cheese; heat until cheese melts. Serve immediately.