YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Parmesan with Roasted Asparagus
Enjoy a healthier twist on the classic Chicken Parmesan. Tender, juicy chicken breast is coated in a light, herb-infused whole wheat breadcrumb and Parmesan mixture, then baked to a crispy finish. Served with a side of perfectly roasted asparagus drizzled with a hint of olive oil, this dish delivers bold Italian flavors with a clean, satisfying finish.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Whole Wheat Breadcrumbs
1 tbsp Parmesan Cheese
1/4 cup Tomato Sauce
1 large Egg White
1 bunch (approx. 100g) Asparagus
1 tsp Olive Oil
1 tsp Dried Italian Herbs
PREPARATION
Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper.
In a shallow bowl, combine whole wheat breadcrumbs, grated Parmesan cheese, and dried Italian herbs.
Place the chicken breast on a clean surface. Brush the chicken lightly with the egg white to help the coating adhere.
Dredge the chicken breast in the breadcrumb mixture until well coated.
Place the coated chicken breast on the prepared baking sheet. Spoon tomato sauce evenly over the top of the chicken.
Bake the chicken in the oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is crispy.
While the chicken bakes, prepare the asparagus by trimming the tough ends and placing them on another baking sheet. Drizzle with olive oil and season lightly.
Roast the asparagus in the oven for approximately 12-15 minutes until tender and slightly crisp.
Remove both the chicken and asparagus from the oven. Plate the chicken with a side of roasted asparagus and enjoy your balanced, delicious meal.