YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Parmesan with Fresh Tomato Sauce and Roasted Broccolini
Enjoy a lighter twist on the traditional Chicken Parmesan with a crisp baked coating, vibrant homemade tomato sauce, and a side of perfectly roasted broccolini. This dish boasts tender, juicy chicken layered with a golden breadcrumb and Parmesan crust, balanced with a fresh burst of tomato flavor and the subtle crunch of roasted greens.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Whole Wheat Breadcrumbs
1 tbsp Grated Parmesan Cheese
1 Egg White
1/2 cup Fresh Tomato Sauce
1 cup Broccolini
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Prepare the chicken breast by gently pounding it to an even thickness. Season both sides with salt and pepper.
In a shallow dish, combine the whole wheat breadcrumbs and grated Parmesan cheese.
Lightly beat the egg white in a small bowl. Dip each chicken breast into the egg white, allowing any excess to drip off, then dredge thoroughly in the breadcrumb mixture to coat evenly.
Place the coated chicken breast on a lightly greased baking sheet. Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the coating turns golden and crispy.
While the chicken is baking, prepare the tomato sauce by warming it in a small saucepan on low heat, stirring occasionally.
For the broccolini, toss it with olive oil, salt, and pepper, and spread on a baking sheet. Roast in the oven (or alongside the chicken if space permits) for 12-15 minutes until tender with slightly crispy edges.
To serve, spoon the warm fresh tomato sauce over the crispy baked chicken and plate with a side of roasted broccolini.