YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Sandwich with Herb Aioli
Enjoy a lighter take on a classic sandwich with tender baked chicken breast, perfectly crispy with a coating of panko breadcrumbs. Topped with a zesty herb aioli made from non-fat Greek yogurt, fresh parsley and dill, and served on a whole grain bun with crisp lettuce and juicy tomato slices, this sandwich offers a delightful blend of textures and flavors without compromising on nutrition.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Panko Breadcrumbs
1 large Egg White
1 Whole Grain Bun
2 tbsp Non-Fat Greek Yogurt
2 tbsp Fresh Herbs (Parsley & Dill)
1 Lettuce Leaf
2 Tomato Slices
PREPARATION
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Pound the chicken breast slightly to ensure an even thickness for uniform cooking.
In a shallow bowl, mix the panko breadcrumbs with a pinch of salt and pepper.
Lightly whisk the egg white in a separate bowl. Dip the chicken breast into the egg white, then coat evenly with the panko breadcrumbs.
Place the breaded chicken on the prepared baking sheet and bake for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F, turning halfway for extra crispiness.
While the chicken bakes, prepare the herb aioli: In a small bowl, combine the non-fat Greek yogurt with the fresh chopped parsley and dill, adding a pinch of salt and a squeeze of lemon if desired.
Lightly toast the whole grain bun in the oven or on a skillet until warm and slightly crisp.
Assemble the sandwich by spreading a generous layer of herb aioli on the bun, placing the baked chicken on top, followed by lettuce and tomato slices.
Serve immediately and enjoy your healthier, crispy baked chicken sandwich.