Chicken Parmesan (light version)

Ingredients:

• 700 g of chicken fingers
• 340 g whole-wheat capellini pasta (angel hair)
• 1 can (680 g) canned marinara sauce
• 1 tbsp balsamic vinegar
• 0.5 cup panko breadcrumbs
• 0.5 tbsp. grated parmesan
• 1/4 cup finely chopped fresh parsley
• 2 egg whites, lightly beaten
• 1 tbsp. l. olive oil
• 0.5 tbsp. grated fresh mozzarella

Preparation:

1. Preheat oven to broil. Bring a large saucepan of water to a boil.
2. Combine the marinara sauce and balsamic vinegar in a small saucepan and bring to a boil over high heat. Reduce heat and simmer for 5 minutes.
3. Meanwhile, in a shallow bowl, mix panko breadcrumbs, half the Parmesan, half the parsley, and a little salt and black pepper. In a separate shallow bowl, beat the egg whites. Dip the chicken fingers in the egg whites first, then roll them in the breadcrumb mixture.
4. Add pasta to boiling water and cook according to package directions.
5. In a large oven-safe nonstick skillet, heat the olive oil over medium-high heat. Add the chicken and cook, turning once, until golden brown, about 3 minutes per side. Pour the tomato sauce over the chicken, sprinkle evenly with the mozzarella and remaining Parmesan, and broil until the cheese is melted and bubbly, about 2 minutes.
6. Drain the pasta. Serve with the chicken, sprinkled with the remaining parsley.