YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Sandwich
Enjoy a healthier twist on a classic sandwich with a crispy baked chicken breast encrusted with a light panko coating. Topped with fresh lettuce, tomato, and a hint of mustard, this sandwich delivers a satisfying crunch and tender chicken, all while fitting neatly into your nutritional goals.
INGREDIENTS
150g Chicken Breast
1 Whole Wheat Sandwich Bun
1/4 cup Panko Breadcrumbs
1 Egg White
Olive Oil Cooking Spray
1 Lettuce Leaf
2 Tomato Slices
1 tsp Dijon Mustard
PREPARATION
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pound the chicken breast slightly to ensure even thickness for uniform baking.
In a shallow bowl, lightly beat the egg white. In another small bowl, measure the panko breadcrumbs.
Dip the chicken breast first in the egg white then coat evenly with panko breadcrumbs.
Place the breaded chicken on the prepared baking sheet and lightly spray the top with olive oil cooking spray.
Bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy.
Toast the whole wheat bun if desired. Spread Dijon mustard on the bun’s inner sides.
Assemble the sandwich by placing the baked chicken on the bun, then topping with a lettuce leaf and tomato slices.
Serve immediately and enjoy your crispy baked chicken sandwich.