YOUR SOLIN GENERATED RECIPE
Crispy Chicken Parmesan with Roasted Zucchini
Enjoy a lighter twist on a classic Italian favorite! Tender, breaded chicken breast is baked to crispy perfection, topped with a modest layer of tangy marinara and a sprinkle of parmesan. Paired with beautifully roasted zucchini, this dish delivers satisfying textures and a burst of savory flavors without weighing you down.
INGREDIENTS
4 ounces Chicken Breast
1 large Egg
1/4 cup Whole Wheat Breadcrumbs
1 tablespoon Parmesan Cheese
1/4 cup Marinara Sauce
1 medium Zucchini
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 400°F. Lightly grease a baking sheet.
Pound the chicken breast to an even thickness for uniform cooking.
In a shallow bowl, whisk the egg. In another plate, spread out the whole wheat breadcrumbs.
Dip the chicken breast into the egg, then coat it evenly with the breadcrumbs.
Place the breaded chicken on a baking tray and bake for about 18-20 minutes or until the chicken is cooked through and the coating is crispy.
About 10 minutes before the chicken is done, slice the zucchini into rounds or half-moons. Toss with the olive oil, salt, and pepper, and spread on a separate baking sheet.
Roast the zucchini in the oven for 10-12 minutes until tender and slightly caramelized.
Once the chicken is cooked, spoon the marinara sauce evenly over the top and sprinkle with grated parmesan cheese. Return to the oven for an additional 3-4 minutes to allow the sauce and cheese to meld.
Serve the crispy chicken parmesan alongside the roasted zucchini and enjoy!