Preheat broiler.

Combine 1/4 cup grated Parmesan cheese, dry breadcrumbs, minced fresh parsley, and dried basil in a shallow dish.

Place lightly beaten egg whites in a separate bowl.

Dip each chicken tender in egg whites.

Dredge the egg-covered chicken in the breadcrumb mixture, ensuring it is fully coated.

Heat olive oil in a large nonstick skillet over medium-high heat.

Add chicken to the skillet and cook for 5 minutes on each side, or until fully cooked.

Remove pan from heat.

Combine jarred tomato-basil pasta sauce and balsamic vinegar in a microwave-safe bowl.

Cover the bowl with plastic wrap and vent it.

Microwave at HIGH for 2 minutes, or until thoroughly heated.

Pour the heated sauce over the chicken in the skillet.

Sprinkle the remaining 1/4 cup Parmesan cheese over the chicken and sauce.

Layer thin strips of provolone cheese over the chicken.

Cover the skillet and cook for 2 minutes, or until the cheeses are melted.

For toddler serving: Cut a chicken tender into bite-sized pieces.

Serve the chicken and a spoonful of pasta sauce in a bowl.

Sprinkle the pasta with additional cheese (optional).