Crispy Baked Chicken Parmesan with Creamy Tomato Vodka Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Chicken Parmesan with Creamy Tomato Vodka Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Parmesan with Creamy Tomato Vodka Sauce

Enjoy a reimagined classic where tender chicken breast is crisped in a light whole wheat breadcrumb and parmesan coating, then topped with a rich, velvety tomato vodka cream sauce. This balanced dish delivers a satisfying crunch and a burst of creamy, tangy sauce, perfect for a healthy dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

471kcal
Protein
45.1g
Fat
13.2g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Whole Wheat Breadcrumbs

2 tbsp grated Parmesan Cheese

1 large Egg

1/2 cup Tomato Sauce

1 tbsp Vodka

1/4 cup Reduced-Fat Cream

1 clove minced Garlic

2 tbsp Fresh Basil Leaves

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a baking sheet lined with parchment paper.

  • 2

    Pat the chicken breast dry. In a shallow bowl, whisk the egg to create an egg wash.

  • 3

    In another bowl, combine the whole wheat breadcrumbs and grated Parmesan cheese.

  • 4

    Dip the chicken breast first in the egg wash, then coat evenly with the breadcrumb mixture, pressing gently to adhere.

  • 5

    Place the coated chicken breast on the prepared baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and the coating is crispy.

  • 6

    While the chicken bakes, prepare the creamy tomato vodka sauce in a small saucepan: heat a small drizzle of olive oil, then add the minced garlic and sauté until fragrant.

  • 7

    Stir in the tomato sauce and vodka, letting the alcohol cook off for about 2 minutes.

  • 8

    Lower the heat and slowly mix in the reduced-fat cream. Add the fresh basil leaves and simmer the sauce for another 3-4 minutes until slightly thickened.

  • 9

    Once the chicken is baked, plate it and generously spoon the warm, creamy tomato vodka sauce on top. Garnish with a few extra basil leaves if desired and serve immediately.

Crispy Baked Chicken Parmesan with Creamy Tomato Vodka Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Chicken Parmesan with Creamy Tomato Vodka Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Parmesan with Creamy Tomato Vodka Sauce

Enjoy a reimagined classic where tender chicken breast is crisped in a light whole wheat breadcrumb and parmesan coating, then topped with a rich, velvety tomato vodka cream sauce. This balanced dish delivers a satisfying crunch and a burst of creamy, tangy sauce, perfect for a healthy dinner.

NUTRITION

471kcal
Protein
45.1g
Fat
13.2g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Whole Wheat Breadcrumbs

2 tbsp grated Parmesan Cheese

1 large Egg

1/2 cup Tomato Sauce

1 tbsp Vodka

1/4 cup Reduced-Fat Cream

1 clove minced Garlic

2 tbsp Fresh Basil Leaves

PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a baking sheet lined with parchment paper.

  • 2

    Pat the chicken breast dry. In a shallow bowl, whisk the egg to create an egg wash.

  • 3

    In another bowl, combine the whole wheat breadcrumbs and grated Parmesan cheese.

  • 4

    Dip the chicken breast first in the egg wash, then coat evenly with the breadcrumb mixture, pressing gently to adhere.

  • 5

    Place the coated chicken breast on the prepared baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and the coating is crispy.

  • 6

    While the chicken bakes, prepare the creamy tomato vodka sauce in a small saucepan: heat a small drizzle of olive oil, then add the minced garlic and sauté until fragrant.

  • 7

    Stir in the tomato sauce and vodka, letting the alcohol cook off for about 2 minutes.

  • 8

    Lower the heat and slowly mix in the reduced-fat cream. Add the fresh basil leaves and simmer the sauce for another 3-4 minutes until slightly thickened.

  • 9

    Once the chicken is baked, plate it and generously spoon the warm, creamy tomato vodka sauce on top. Garnish with a few extra basil leaves if desired and serve immediately.