YOUR SOLIN GENERATED RECIPE
Crispy Chicken Parmesan with Marinara
Golden almond-crusted chicken breast baked until crispy and topped with zesty marinara and melted mozzarella, served over a bed of fresh zucchini noodles.
INGREDIENTS
4.5 oz chicken breast
1 tbsp almond flour
1 tbsp parmesan cheese
0.25 tsp garlic powder
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
0.5 large egg
1 tsp extra virgin olive oil
0.5 cup marinara sauce
0.75 oz fresh mozzarella cheese
1.5 cup zucchini noodles
1 tsp fresh basil
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Pound the chicken breast to an even thickness for uniform cooking.
In a shallow bowl, whisk the egg. In another bowl, combine almond flour, parmesan, garlic powder, oregano, salt, and pepper.
Dip the chicken into the egg wash, then dredge in the almond flour mixture, pressing to adhere.
Heat olive oil in an oven-safe skillet over medium-high heat; sear chicken for 2 minutes per side until golden.
Top the chicken with marinara sauce and sliced mozzarella.
Transfer the skillet to the oven and bake for 10-12 minutes until the chicken is cooked through and cheese is bubbly.
While chicken bakes, lightly sauté zucchini noodles in a separate pan for 2-3 minutes until tender-crisp.
Serve the crispy chicken over the zoodles and garnish with fresh basil.