YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Parmesan with Roasted Broccolini
Enjoy a reimagined classic with a crispy baked chicken breast layered with tangy marinara, melted part-skim mozzarella, and a sprinkle of Parmesan, served alongside perfectly roasted broccolini. This dish offers a satisfying crunch and wholesome flavors, balancing savory coastlines with healthy greens.
INGREDIENTS
5 oz Chicken Breast
1 large Egg White
1/4 cup Whole Wheat Breadcrumbs
2 tbsp Grated Parmesan Cheese
1/4 cup Part-Skim Mozzarella Cheese
1/3 cup Marinara Sauce
1 tsp Olive Oil
1 cup Broccolini
PREPARATION
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for the broccolini and a separate dish for the chicken if needed.
Pat dry the chicken breast and lightly season with salt and pepper.
Place the egg white in a shallow dish. In another shallow dish, combine the whole wheat breadcrumbs and grated Parmesan.
Dip the chicken breast first in the egg white, allowing any excess to drip off, then coat evenly with the breadcrumb mixture on both sides.
Place the breaded chicken breast on a baking rack over a baking sheet to allow air circulation for a crispy texture.
Bake the chicken in the preheated oven for 20-25 minutes until the chicken is cooked through and lightly crispy.
During the last 10 minutes of the chicken baking, transfer broccolini to a separate baking sheet. Drizzle with olive oil, season with salt and pepper, and roast in the oven until tender and slightly charred, about 10 minutes.
Remove the chicken from the oven and spoon a layer of marinara sauce over the top. Sprinkle the part-skim mozzarella evenly over the marinara.
Return the chicken to the oven for an additional 3-5 minutes to melt the cheese.
Plate the chicken parmesan alongside the roasted broccolini and serve immediately.