YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Parmesan with Fresh Herbs
Enjoy this lightened-up take on a classic Italian favorite. Tender chicken breast is coated in a crisp whole wheat breadcrumb crust, topped with robust tomato sauce, melted low-fat mozzarella, and a hint of Parmesan, then garnished with fresh basil and herbs. Perfectly balanced in flavor and texture, this dish brings a satisfying crunch with a burst of fresh herbal aroma.
INGREDIENTS
5 oz Chicken Breast
1 large Egg White
1/4 cup Whole Wheat Breadcrumbs
1 oz Low-Fat Mozzarella Cheese
1 tbsp Parmesan Cheese
1/4 cup Tomato Sauce
4 Fresh Basil leaves
1/2 tsp Garlic Powder
Olive Oil Cooking Spray
Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F and lightly coat a baking sheet with olive oil spray.
Pound the chicken breast to an even thickness for uniform cooking. Season both sides with salt, black pepper, and garlic powder.
Place the egg white in a shallow bowl. In a separate dish, spread the whole wheat breadcrumbs.
Dip the chicken breast in the egg white ensuring it’s fully coated, then press it into the breadcrumbs, making sure both sides are evenly covered.
Lay the breadcrumb-coated chicken on the prepared baking sheet. Bake for 15 minutes or until the chicken is nearly cooked through.
Remove from the oven, spoon tomato sauce evenly over the top of the chicken, and sprinkle with low-fat mozzarella and Parmesan cheese.
Return the chicken to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F.
Garnish with fresh basil leaves before serving for a burst of fresh herb flavor.