YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Parmesan with Roasted Asparagus
Savor a lighter twist on a classic favorite with this Crispy Baked Chicken Parmesan paired with roasted asparagus. The tender chicken breast is coated in seasoned whole wheat breadcrumbs and a sprinkle of Parmesan, then baked to a golden finish and topped with a modest amount of low-fat mozzarella and zesty marinara. Complemented by crisp, roasted asparagus spears, this dish offers a satisfying crunch and a medley of comforting flavors, making it a delightful choice for a well-balanced dinner.
INGREDIENTS
6 oz Chicken Breast
2 tbsp Whole Wheat Breadcrumbs
1 tbsp Parmesan Cheese
1 oz Low-Fat Mozzarella Cheese
1/4 cup Marinara Sauce
1 cup Asparagus (approx. 6 spears)
Olive Oil Spray
PREPARATION
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Lightly spray the chicken breast with olive oil spray on both sides.
In a small bowl, combine the whole wheat breadcrumbs and grated Parmesan cheese.
Coat the chicken breast evenly with the breadcrumb mixture, pressing gently to adhere.
Place the coated chicken on the baking sheet and bake for 20-25 minutes, until the internal temperature reaches 165°F.
While the chicken bakes, trim the asparagus ends and arrange them on a second baking tray. Lightly spray with olive oil and season with a pinch of salt and pepper.
Roast the asparagus in the oven for about 10-12 minutes or until tender-crisp.
In the last 5 minutes of baking the chicken, remove it briefly and top with low-fat mozzarella cheese and a drizzle of marinara sauce. Return to the oven until the cheese slightly melts.
Serve the chicken alongside the roasted asparagus and enjoy your nutritious meal.