YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Parmesan with Fresh Herbs
Enjoy a lighter twist on a classic Italian favorite with tender, juicy chicken breast coated in seasoned whole wheat breadcrumbs, topped with a zesty tomato sauce, fresh herbs, and a sprinkle of part-skim mozzarella cheese. This dish offers a satisfying crunch with a burst of fresh basil and parsley, making it a delicious yet balanced meal.
INGREDIENTS
5 ounces Chicken Breast (≈140g)
1/2 cup Tomato Sauce (≈125g)
1/4 cup Part-Skim Mozzarella Cheese (≈28g)
1/4 cup Whole Wheat Breadcrumbs (≈15g)
1 Egg White
2 tbsp Fresh Basil, chopped
1 tbsp Fresh Parsley, chopped
0.5 tsp Olive Oil Spray
PREPARATION
Preheat the oven to 400°F and lightly spray a baking sheet with olive oil spray.
Place the chicken breast on a cutting board. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness.
In a shallow dish, whisk the egg white. In another dish, mix the whole wheat breadcrumbs with chopped fresh basil, parsley, salt, and pepper to taste.
Dip the chicken breast first in the egg white, ensuring it is well coated, and then dredge evenly in the breadcrumb mixture.
Place the breaded chicken on the prepared baking sheet. Lightly spray the top with olive oil spray to help achieve a crispy texture.
Bake in the preheated oven for 20 minutes or until the chicken is cooked through and the coating is crispy.
Remove from the oven, spoon the tomato sauce over the chicken, and sprinkle the part-skim mozzarella cheese on top.
Return to the oven for an additional 5 minutes, or until the cheese has melted.
Garnish with extra fresh basil and parsley if desired, then serve immediately.