YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Sandwich with Fresh Slaw
Enjoy a flavorful twist on the classic chicken sandwich featuring a tender, crispy baked chicken breast coated in seasoned panko breadcrumbs, nestled between a whole wheat bun and topped with a refreshing, crunchy cabbage slaw drizzled with a tangy light yogurt dressing.
INGREDIENTS
4 oz Chicken Breast (113g)
1 Whole Wheat Bun (60g)
1/8 cup Panko Breadcrumbs (15g)
1 large Egg White (33g)
1 cup Shredded Green Cabbage (89g)
1/4 medium Carrot (15g, grated)
1 tbsp Light Greek Yogurt (15g)
1 tsp Apple Cider Vinegar (5g)
1/2 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a shallow bowl, whisk the egg white. In another bowl, combine panko breadcrumbs with garlic powder, salt, and pepper.
Pat the chicken breast dry, then dip it into the egg white followed by a coating in the breadcrumb mixture. Place the breaded chicken on the prepared baking sheet.
Bake the chicken for 18-20 minutes or until it reaches an internal temperature of 165°F, flipping halfway through for an even crisp.
While the chicken bakes, prepare the fresh slaw by combining shredded cabbage and grated carrot in a bowl.
In a small bowl, mix the Greek yogurt and apple cider vinegar. Drizzle the dressing over the slaw and toss to combine.
Once the chicken is done, allow it to rest for a few minutes before slicing it to fit inside your bun.
Assemble the sandwich by placing the sliced crispy chicken on the whole wheat bun and topping it with a generous amount of fresh slaw.
Serve immediately and enjoy your crispy baked chicken sandwich.