YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken with Parmesan Crust
Golden-brown chicken cutlets coated in a light, crispy layer of seasoned breadcrumbs and freshly grated parmesan cheese, baked until perfectly juicy inside. Served alongside bright roasted vegetables and fresh herbs for a complete, protein-rich meal that satisfies both nutrition and cravings.
INGREDIENTS
5 oz chicken breast
2 tablespoons grated parmesan cheese
1/4 cup whole wheat breadcrumbs
1 cup broccoli florets
1 large egg white
1 teaspoon olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow bowl, combine the whole wheat breadcrumbs, grated parmesan cheese, Italian seasoning, and garlic powder.
In another shallow bowl, whisk the egg white until slightly frothy.
Pat the chicken breast dry with paper towels and season lightly with salt and pepper if desired.
Dip the chicken breast in the egg white, allowing excess to drip off.
Coat the chicken thoroughly in the breadcrumb mixture, pressing gently to adhere.
Place the breaded chicken on the prepared baking sheet and lightly drizzle with olive oil.
On the same baking sheet, toss broccoli florets with a small amount of the remaining olive oil.
Bake for 20-25 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
Let the chicken rest for 5 minutes before slicing and serving with the roasted broccoli.