YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken with Herb-Buttermilk Drop Biscuits
Savor the satisfying crunch of a light, crispy baked chicken breast coated in whole wheat breadcrumbs and a drizzle of olive oil, perfectly paired with soft, herb-infused buttermilk drop biscuits. A comforting, balanced meal that brings together a delightful blend of textures and flavors, suitable for any mealtime.
INGREDIENTS
4 oz Chicken Breast
0.25 cup Whole Wheat Breadcrumbs
1 tsp Olive Oil (for chicken)
0.33 cup Whole Wheat Flour
0.25 cup Buttermilk
1 tsp Olive Oil (for biscuits)
0.5 tsp Baking Powder
2 tbsp Fresh Herbs (Parsley & Thyme)
Salt and Black Pepper
PREPARATION
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Pat the chicken breast dry and season with salt and black pepper.
Lightly brush the chicken with 1 teaspoon of olive oil. Dredge the chicken in whole wheat breadcrumbs mixed with a tablespoon of chopped fresh herbs.
Place the breadcrumb-coated chicken on the prepared baking sheet and bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F and turns crispy.
While the chicken bakes, prepare the drop biscuit batter. In a bowl, combine whole wheat flour, baking powder, a pinch of salt, and the remaining chopped herbs.
Add the buttermilk and 1 teaspoon of olive oil to the dry ingredients. Stir gently until just combined; the batter will be slightly lumpy.
Drop spoonfuls of the biscuit batter onto a lightly greased baking sheet, spacing them about 2 inches apart.
Bake the biscuits in the preheated oven for 12-15 minutes until they are risen and lightly golden on top.
Once both the chicken and biscuits are done, serve the crispy baked chicken alongside a warm herb-buttermilk drop biscuit.