YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Parmesan with Garlic Zucchini Noodles
Enjoy a lighter twist on the classic Chicken Parmesan. Tender chicken breast is coated in a crispy panko and Parmesan mix, baked to golden perfection, and topped with a vibrant marinara sauce. Paired with garlicky zucchini noodles, this dish offers a delightful balance of savory flavors and satisfying textures, ideal for a wholesome dinner.
INGREDIENTS
6 oz Chicken Breast
1 large Egg
1/3 cup Panko Bread Crumbs
2 tbsp Grated Parmesan Cheese
1/2 cup Marinara Sauce
1 medium Zucchini (spiralized)
1 clove Garlic
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the chicken breast between two sheets of plastic wrap and gently pound it to an even thickness for uniform cooking.
In a shallow dish, beat the egg. In another dish, combine the panko breadcrumbs with the grated Parmesan cheese.
Dip the chicken breast first in the egg, ensuring it's fully coated, then dredge it in the breadcrumb-Parmesan mixture, pressing lightly to adhere.
Place the coated chicken on the prepared baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy.
While the chicken bakes, prepare the zucchini noodles. Lightly sauté the garlic in a non-stick pan over medium heat until fragrant, then add the spiralized zucchini. Cook for about 2-3 minutes until just tender; be careful not to overcook.
Once the chicken is done, remove from the oven and spoon the marinara sauce over the top. Return the chicken to the oven for an additional 3-5 minutes to warm the sauce slightly.
Plate the garlic zucchini noodles and top with the crispy baked chicken. Garnish with additional Parmesan if desired, and serve immediately.