Chicken Parmesan Sandwiches

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2 large egg whites, lightly beaten

1/3 cup Italian-seasoned breadcrumbs

4 tablespoons grated Parmesan cheese, divided

8 chicken breast tenders (about 12 ounces)

2 teaspoons unsalted butter

4 (2-ounce) sandwich rolls

1 cup bottled tomato-and-basil pasta sauce, warmed

1/2 cup (2 ounces) shredded provolone or part-skim mozzarella cheese

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