YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Parmesan with Fresh Herbs
Enjoy a lighter take on a classic Italian favorite. Tender chicken breast is coated in a flavorful mix of egg white and whole wheat breadcrumbs, then baked to a satisfying crisp. Topped with a zesty tomato sauce, shredded Parmesan, and vibrant fresh herbs, this dish delivers a delightful balance of textures and flavors without compromising your nutritional goals.
INGREDIENTS
4 ounces Chicken Breast
1/4 cup Tomato Sauce
2 tbsp Grated Parmesan Cheese
1 large Egg White
1/4 cup Whole Wheat Breadcrumbs
1 tsp Olive Oil
Fresh Basil for garnish
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pound the chicken breast lightly to an even thickness for uniform cooking.
In a shallow bowl, whisk the egg white until slightly frothy.
Spread the whole wheat breadcrumbs on a plate and season with a pinch of salt, pepper, and any dried Italian herbs you like.
Dip the chicken breast first in the egg white, then coat evenly with the seasoned breadcrumbs.
Place the breaded chicken on the prepared baking sheet. Drizzle a teaspoon of olive oil over the top to help with browning.
Bake in the preheated oven for about 18-20 minutes, or until the chicken is cooked through and the coating is crisp.
Warm the tomato sauce in a small saucepan over low heat. Spoon a thin layer over the baked chicken to add moisture and flavor.
Sprinkle grated Parmesan cheese over the tomato sauce and return to the oven for an additional 3-5 minutes until the cheese melts.
Garnish with freshly chopped basil before serving.