YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Parmesan with Fresh Herbs
Savor a lighter twist on a classic Italian favorite featuring tender chicken breast coated in a crispy, whole wheat panko crust, lightly baked to perfection, topped with a modest layer of tomato marinara, melted part-skim mozzarella and a sprinkle of Parmesan, and finished with a burst of fresh basil aroma.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Whole Wheat Panko Breadcrumbs
1 large Egg White
1 tbsp Parmesan Cheese
1 oz Part-Skim Mozzarella
1/2 cup Marinara Sauce
4 sprigs Fresh Basil
Olive Oil Spray
PREPARATION
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Pound the chicken breast to an even thickness for uniform cooking.
Lightly spray the chicken with olive oil.
Dip the chicken in the egg white, allowing excess to drip off, then coat evenly with whole wheat panko breadcrumbs mixed with grated Parmesan.
Place the breaded chicken on the baking sheet and lightly spray the top with olive oil.
Bake in the preheated oven for 18-20 minutes until the chicken reaches an internal temperature of 165°F and the coating is crispy and golden.
Remove from the oven and spoon marinara sauce evenly over the chicken.
Top with part-skim mozzarella and return to the oven for an additional 3-5 minutes or until the cheese is melted.
Garnish with fresh basil sprigs before serving.