YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Parmesan with Zesty Marinara
Tender chicken breast baked with a golden almond-parmesan crust and topped with bubbly mozzarella and zesty marinara over a bed of fresh zucchini noodles.
INGREDIENTS
4.5 oz chicken breast
1 tbsp almond flour
1 tbsp grated parmesan cheese
2 tbsp liquid egg whites
0.5 cup marinara sauce
0.75 oz part-skim mozzarella cheese
1.5 cup spiralized zucchini
1 tsp extra virgin olive oil
0.25 tsp garlic powder
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Pat chicken breast dry and season both sides with sea salt, black pepper, and garlic powder.
Whisk the liquid egg whites in a shallow bowl; in a separate bowl, combine almond flour, parmesan cheese, and dried oregano.
Dip the chicken breast into the egg whites, then press firmly into the almond flour mixture until evenly coated.
Place the breaded chicken on the prepared baking sheet and drizzle with extra virgin olive oil.
Bake for 15-18 minutes until the chicken is cooked through and the crust is golden and crisp.
Top the chicken with marinara sauce and mozzarella cheese, then broil for 2 minutes until the cheese is melted and bubbly.
Sauté the spiralized zucchini in a non-stick pan for 2-3 minutes until just tender and serve as a base for the chicken parmesan.