YOUR SOLIN GENERATED RECIPE
Baked Chicken Parmesan with Marinara
Crispy almond-crusted chicken breast baked until golden and topped with vibrant marinara and melted mozzarella, served over a bed of tender zucchini noodles.
INGREDIENTS
4.5 oz chicken breast
3 tbsp almond flour
0.5 large egg
0.5 cup marinara sauce
0.75 oz mozzarella cheese
1 tbsp parmesan cheese
1 cup zucchini noodles
0.5 tsp olive oil
0.25 tsp garlic powder
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
Pat the chicken breast completely dry with paper towels to ensure the almond coating adheres properly.
Season both sides of the chicken with sea salt, black pepper, garlic powder, and dried oregano.
Whisk the egg in a shallow bowl and place the almond flour in a separate shallow dish.
Dip the seasoned chicken into the egg wash, then press firmly into the almond flour until evenly and thickly coated on all sides.
Place the chicken on the prepared baking sheet, drizzle with olive oil, and bake for 15-18 minutes until the crust is golden and the chicken is cooked through.
Remove from the oven, spoon the marinara sauce over the chicken, and sprinkle with the mozzarella and parmesan cheeses.
Return to the oven and broil for 2-3 minutes until the cheese is melted and bubbly, then serve immediately over a bed of fresh zucchini noodles.