YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Parmesan with Roasted Asparagus
Savor a wholesome twist on a classic with tender baked chicken topped with a light, crispy coating of whole wheat breadcrumbs and a rich layer of tomato sauce, melted mozzarella, and a sprinkle of Parmesan. Perfectly paired with roasted asparagus, this dish is a delightful balance of crisp textures and hearty flavors.
INGREDIENTS
6 oz Chicken Breast (skinless)
1 tbsp Whole Wheat Breadcrumbs
1/4 cup Tomato Sauce
1/8 cup Part-Skim Mozzarella Cheese
1 tbsp Grated Parmesan Cheese
1 tsp Olive Oil
6 Asparagus Spears
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (205°C).
Lightly spray or drizzle the chicken breast with olive oil and season with salt and black pepper.
Coat the chicken evenly with whole wheat breadcrumbs by pressing them onto the surface to ensure a crispy layer.
Place the chicken on a baking sheet lined with parchment paper. Bake for 20 minutes.
After 20 minutes, remove the chicken from the oven and spoon tomato sauce evenly over the top.
Sprinkle part-skim mozzarella and grated Parmesan cheese over the sauce.
Return the chicken to the oven and bake for an additional 5-8 minutes until the cheese is melted and slightly golden.
While the chicken is finishing, prepare the asparagus by tossing the spears lightly with a bit of olive oil, salt, and pepper. Spread them on a separate baking sheet.
Roast the asparagus in the oven for about 10-12 minutes until tender and slightly crisp.
Plate the chicken with a side of roasted asparagus and serve warm.