YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Parmesan with Fresh Herbs
Savor a lighter take on a classic favorite featuring a tender, boneless chicken breast coated in a crispy, herb-infused breadcrumb mixture, baked to perfection and topped with a modest layer of melted part-skim mozzarella and tangy marinara sauce. Enjoy the delightful crunch, bright burst of fresh herbs, and comforting flavors in every bite.
INGREDIENTS
5 oz Chicken Breast (approx. 140g)
1 large egg white (approx. 33g)
0.5 cup Whole Wheat Panko Breadcrumbs (approx. 15g)
2 tbsp Fresh Mixed Herbs, chopped
0.25 cup Part-Skim Mozzarella (approx. 28g)
0.25 cup Marinara Sauce (approx. 62g)
0.5 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
Pound the chicken breast slightly if needed for even thickness. Season both sides lightly with salt, pepper, and garlic powder.
In a shallow bowl, whisk the egg white until slightly frothy.
In another bowl, combine the whole wheat panko breadcrumbs with the chopped fresh herbs.
Dip the chicken breast first in the egg white, allowing any excess to drip off, then press into the breadcrumb mixture until evenly coated.
Place the coated chicken on the prepared baking sheet. Spoon a thin layer of marinara sauce evenly over the top of the chicken.
Sprinkle the shredded part-skim mozzarella cheese over the marinara.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and slightly golden.
Allow the dish to rest for a couple of minutes before serving. Garnish with additional fresh herbs if desired.