YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Parmesan with Zesty Marinara
Tender chicken breast baked with a golden, crispy panko-parmesan crust and topped with melted mozzarella over a bed of zesty marinara-coated zucchini noodles.
INGREDIENTS
3.75 oz chicken breast
1.5 tbsp panko breadcrumbs
1 tbsp grated parmesan cheese
2 tbsp liquid egg whites
0.5 cup marinara sauce
0.75 oz part-skim mozzarella cheese
2 cup zucchini noodles
0.5 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
Pat the chicken breast dry with paper towels and season both sides with sea salt, black pepper, and garlic powder.
Set up two shallow bowls: one with the liquid egg whites and the other with a mixture of panko, parmesan, and dried oregano.
Dip the chicken breast into the egg whites, letting any excess drip off, then press firmly into the panko mixture until fully coated.
Place the breaded chicken on the prepared baking sheet, drizzle with olive oil, and bake for 15 minutes.
Remove the chicken from the oven, spoon the marinara sauce over the top, and sprinkle with mozzarella cheese.
Return the chicken to the oven for 5 more minutes until the cheese is melted and bubbly and the chicken is cooked through.
While the chicken finishes, lightly sauté the zucchini noodles in a non-stick pan over medium heat for 2 minutes until just tender, then serve the chicken on top.