Lighter Chicken Parmesan

24 oz. jar marinara sauce

1 T. balsamic vinegar

1/2 c. Panko breadcrumbs

1/2 c. grated parmesan

1/4 c. finely chopped parsley, optional

salt & pepper to taste

1 whole egg, beaten

1 1/2 lbs. chicken tenders, cut into bitesize pieces, eggplant can be substituted

12 oz. angel hair pasta, cooked & drained

1 T. olive oil

1/2 c. shredded mozzarella cheese

Combine marinara sauce and vinegar in small saucepan. Bring to a boil over high heat. Reduce heat and simmer for 5 minutes. Combine Panko, 1/2 the parmesan, 1/2 the parsley, salt & pepper. Put egg in separate shallow bowl. Coat chicken tenders in egg, then roll in  panko mixture. Heat oil in large skillet over medium high heat. Add chicken and cook, turning once, until golden, about 3 minutes each side. Pour marinara sauce over top. Sprinkle mozzarella over top. Add lid. Heat until cheese is melted, about 2 minutes. Serve over pasta. Garnish with parsley if desired. I served with Caesar salad and bread.