YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken with Fluffy Whole Wheat Biscuits
Enjoy a hearty and satisfying meal featuring tender, oven-baked chicken breast coated in a light, crunchy whole wheat breadcrumb crust paired with soft, airy biscuits that bring a rustic, comforting charm to your plate.
INGREDIENTS
6 oz Chicken Breast (skinless, boneless)
1/2 cup Whole Wheat Flour
1 tsp Baking Powder
Pinch of Salt
1/3 cup Unsweetened Almond Milk
1/4 cup Plain Nonfat Greek Yogurt
1/2 tbsp Unsalted Butter, cold
1/4 cup Panko Breadcrumbs
1 tsp Garlic Powder
1 tsp Paprika
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a shallow dish, mix the panko breadcrumbs, garlic powder, paprika, a pinch of salt, and set aside.
Pat the chicken breast dry. Lightly season with salt, then press each breast into the breadcrumb mixture to coat evenly.
Place the coated chicken on the prepared baking sheet. Bake for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is crisp.
While the chicken is baking, prepare the biscuits. In a bowl, combine the whole wheat flour, baking powder, and a pinch of salt.
Add the unsweetened almond milk, Greek yogurt, and cold unsalted butter. Stir just until the dough comes together without overmixing.
Turn the dough onto a lightly floured surface and pat it into a 1-inch thick round. Use a round cutter to stamp out biscuits (you should get about 2 biscuits).
Place the biscuits on a separate baking sheet and bake in the oven for about 12-15 minutes until they are fluffy and lightly golden.
Serve the crispy baked chicken with the freshly baked whole wheat biscuits for a balanced and satisfying meal.