YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Parmesan with Roasted Broccoli
Enjoy a satisfying twist on a classic favorite with tender, baked chicken Parmesan accompanied by perfectly roasted broccoli. The chicken is lightly breaded with crunchy panko and a sprinkle of Parmesan cheese, then baked to a crisp finish and topped with a modest amount of savory tomato sauce. The side of roasted broccoli adds a fresh, nutritious boost to this flavorful meal.
INGREDIENTS
4 ounces Chicken Breast
1/4 cup Panko Breadcrumbs
1 tablespoon Parmesan Cheese
1 large Egg White
1 cup Broccoli
1/4 cup Tomato Sauce
Olive Oil Spray
PREPARATION
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
Prepare the chicken breast by flattening if necessary for even cooking. Pat dry with a paper towel.
In a shallow bowl, mix the panko breadcrumbs with grated Parmesan cheese. In another bowl, whisk the egg white.
Dip the chicken breast into the egg white, allowing any excess to drip off, then coat thoroughly with the panko and Parmesan mixture.
Place the coated chicken on the prepared baking sheet and lightly spray the top with olive oil spray.
Bake the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F and the coating is crisp and golden.
Meanwhile, on a separate baking tray, arrange the broccoli florets. Lightly spray with olive oil, season with salt and pepper if desired, and roast in the oven for about 15 minutes until tender and slightly crispy.
Once the chicken is done, remove from the oven and spoon the tomato sauce over the top, allowing the residual heat to warm the sauce.
Plate the chicken with a serving of roasted broccoli on the side. Enjoy your meal while it's hot!