This is a favourite amongst my family and friends! It makes a great dinner party meal too!

1 cup grated fresh parmesan cheese, divided (feel free to use flaked parmesan)
1/2 cup breadcrumbs (use 1/4 cup of breadcrumbs and 1/4 cup ground flax for added nutrition!)
2 tbsp fresh parsley, coarsely chopped
1 tsp dried basil
1/4 tsp salt, divided
1 large egg, lightly beaten
2 lb chicken breast, sliced into 1.5″ long pieces
2 tbsp canola oil
2 jars tomato-basil pasta sauce (I like to use plain tomato sauce and spice it up myself with cayenne, fresh basil, oregano and whatever else I am feeling at the time)
1 tbsp balsamic vinegar
1/2 tsp black pepper, freshly cracked
1/3 cup shredded provolone cheese (I have used more parmesan cheese instead)
2 cups orzo (or penne) – cook in water or chicken broth

1. Combine 1/4 cup of parmesan cheese (broken up into tiny pieces if you’re using petals), breadcrumbs, parsley and basil in a shallow dish. Make sure you can fit the chicken in your dish. Dip each chicken tender in the egg white then dredge in the breadcrumb mixture, flipping over to get both sides. Heat oil in a large nonstick skillet over medium heat. Add chicken and cook for 3 minutes on each side until done. Spray a glass baking pan (9×13 or equivalent) with cooking spray and add in chicken when done cooking.

2. Preheat oven to 400.

3. While the chicken is cooking, bring water to a boil and add in orzo and cook until tender (see package for how to cook). Remove from heat and drain. I like to use chicken broth to add more flavour instead of using plain water.

4. While the orzo is cooking, in a separate pot combine pasta sauce (and spices if you are spicing it up yourself), balsamic vinegar and pepper and salt (as needed). Heat over medium heat until heated all the way through. Pour over chicken in the baking pan. Sprinkle evenly with the remaining cheese. Broil until cheese melts, approximately 2 minutes.

Serve chicken parmesan on top of bed of orzo and enjoy!