YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Sandwich with Tangy Slaw
Savor the crunch of our Crispy Baked Chicken Sandwich paired with a refreshing, tangy slaw. Tender chicken breast is coated in a light panko and egg wash, baked until perfectly crispy, and nestled in a whole wheat bun. A vibrant slaw of shredded cabbage and carrots, dressed in a zesty apple cider vinegar and light mayo dressing, adds a burst of flavor and crisp texture, making this a balanced meal that's as delicious as it is nutritious.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Panko Bread Crumbs
1 large Egg White
1 Whole Wheat Bun
1 cup Shredded Green Cabbage
1/4 cup Shredded Carrot
1 tbsp Light Mayonnaise
1 tsp Apple Cider Vinegar
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Pound the chicken breast slightly to even thickness. Season lightly with salt and pepper.
In a shallow dish, whisk the egg white. In another dish, place the panko bread crumbs.
Dip the chicken breast first in the egg white, then coat evenly with panko bread crumbs.
Place the breaded chicken on the prepared baking sheet and bake for 20-25 minutes, until the chicken is cooked through and the coating is crispy.
While the chicken bakes, prepare the tangy slaw by combining shredded cabbage and carrots in a bowl.
In a small bowl, mix the light mayonnaise with apple cider vinegar, then pour over the slaw and toss to combine.
Once the chicken is ready, assemble the sandwich by placing the crispy chicken on the bottom half of the whole wheat bun and topping it with the tangy slaw. Finish with the top half of the bun.
Serve immediately and enjoy your crispy, flavorful, and balanced meal.