YOUR SOLIN GENERATED RECIPE
Pan-seared chicken breast coated in a nutty almond-parmesan crust, topped with vibrant marinara and melted mozzarella over a bed of tender zucchini noodles.
INGREDIENTS
4.5 oz Chicken breast
1.5 tbsp Almond flour
1 tbsp Grated Parmesan cheese
1 large Egg white
0.25 tsp Dried oregano
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.13 tsp Black pepper
1 tsp Extra virgin olive oil
0.5 cup Marinara sauce
0.75 oz Mozzarella cheese
1.5 cup Zucchini noodles
1 tbsp Fresh basil
PREPARATION
Butterfly the chicken breast and pound it to an even half-inch thickness for uniform cooking.
In a shallow bowl, whisk the egg white until it becomes light and frothy.
In a separate bowl, combine the almond flour, grated Parmesan, oregano, garlic powder, sea salt, and black pepper.
Dip the chicken into the egg white, then press it firmly into the almond flour mixture until thoroughly coated on both sides.
Heat the olive oil in a large skillet over medium heat and sear the chicken for 4-5 minutes per side until golden and crispy.
Spoon the marinara sauce over the chicken, top with the mozzarella cheese, and cover the skillet for 2 minutes until the cheese is melted and bubbly.
Remove the chicken from the pan, then quickly sauté the zucchini noodles in the remaining juices for 2 minutes before serving topped with fresh basil.