YOUR SOLIN GENERATED RECIPE
Parmesan-Crusted Chicken with Marinara
Golden pan-seared chicken breast coated in a crisp parmesan-almond crust, served over tender zucchini noodles with a rich, velvety marinara sauce.
INGREDIENTS
4.5 oz chicken breast
2 tbsp almond flour
2 tbsp grated parmesan cheese
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 large egg
1 tsp extra virgin olive oil
0.5 cup marinara sauce
1.5 cups zucchini noodles
PREPARATION
Pat the chicken breast dry and slice into even cutlets to ensure even cooking.
In one shallow bowl, whisk the egg until smooth. In another bowl, combine almond flour, parmesan, garlic powder, salt, and pepper.
Dip each chicken cutlet into the egg wash, then press firmly into the parmesan-almond mixture until fully coated.
Heat the olive oil in a skillet over medium heat and sear the chicken for 4-5 minutes per side until golden brown and cooked through.
In a separate pan, lightly sauté the zucchini noodles for 2-3 minutes until just tender, being careful not to overcook.
Warm the marinara sauce in a small saucepan and ladle it over the chicken and zoodles before serving immediately.