YOUR SOLIN GENERATED RECIPE
Crispy Chicken Parmesan with Roasted Vegetables
Savor a delightful twist on a classic dish featuring a crispy, golden-baked chicken cutlet smothered in zesty marinara and melted part-skim mozzarella. Paired with a medley of roasted seasonal vegetables, this meal offers a balanced blend of textures and flavors that is both satisfying and energizing.
INGREDIENTS
4 oz Chicken Breast
1 large Egg
1/4 cup Breadcrumbs
1/4 cup Marinara Sauce
1 oz Part-Skim Mozzarella Cheese
1 cup Mixed Roasted Vegetables
Olive Oil Spray
1 tsp Dried Italian Herbs
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly spray with olive oil.
Pound the chicken breast to an even thickness. Season both sides with salt, pepper, and dried Italian herbs.
Beat the egg in a shallow bowl. In a separate plate, spread out the breadcrumbs.
Dip the chicken breast first in the egg, then coat evenly with breadcrumbs.
Place the breaded chicken on the prepared baking sheet. Lightly spray the top with olive oil spray for extra crispiness.
Bake the chicken for about 18-20 minutes until it’s cooked through and the coating is golden and crispy.
During the last 5 minutes of baking, spoon marinara sauce over the chicken and sprinkle with mozzarella cheese, allowing the cheese to melt.
Meanwhile, spread the mixed vegetables on another baking sheet, season with salt, pepper, and a light spray of olive oil, and roast in the oven for about 15 minutes until tender.
Plate the crispy chicken Parmesan alongside a generous serving of roasted vegetables and serve immediately.