YOUR SOLIN GENERATED RECIPE
Crispy Chicken Parmesan with Roasted Asparagus
Enjoy a lighter twist on a classic Italian favorite with juicy, crispy chicken Parmesan paired with tender roasted asparagus. The chicken is lightly breaded and baked, then topped with a modest layer of tangy marinara and melted part-skim mozzarella, offering a satisfying crunch and well-rounded flavor profile perfect for your dinner table.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Panko Breadcrumbs
1/2 large Egg (beaten)
1/4 cup Marinara Sauce
1 oz Part-Skim Mozzarella Cheese
5 spears Asparagus
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Place the chicken breast between two sheets of plastic wrap and gently pound to an even thickness for uniform cooking.
Season the chicken with salt and pepper on both sides.
Set up a breading station: place beaten egg in one shallow dish and panko breadcrumbs in another.
Dip the chicken first into the egg, allowing any excess to drip off, then coat evenly with the panko breadcrumbs.
Lightly spray or brush a baking sheet with olive oil. Place the breaded chicken on the prepared baking sheet.
Bake the chicken for 15-18 minutes, or until the chicken is almost cooked through and the coating is crisp.
Remove the chicken from the oven, spoon marinara sauce evenly on top, and then place the mozzarella cheese slice over the sauce.
Return the chicken to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Meanwhile, toss the asparagus spears with a dash of olive oil, salt, and pepper, and place them on a separate baking tray. Roast in the oven for about 10 minutes until tender.
Plate the chicken alongside the roasted asparagus and serve immediately.