YOUR SOLIN GENERATED RECIPE
Tender chicken breast pan-seared with a crispy almond-parmesan crust, topped with vibrant marinara and melted mozzarella over a bed of light zucchini noodles.
INGREDIENTS
4 oz chicken breast
1.5 tbsp almond flour
1 tbsp grated parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 large egg
1 tsp extra virgin olive oil
0.25 cup marinara sauce
0.75 oz shredded mozzarella cheese
1 medium zucchini
1 tsp fresh basil
PREPARATION
Butterfly the chicken breast and pound to an even thickness using a meat mallet.
In a shallow bowl, whisk the egg. In a separate bowl, combine the almond flour, grated parmesan cheese, sea salt, black pepper, and garlic powder.
Dip the chicken into the whisked egg, then coat it thoroughly with the almond flour mixture, pressing down to ensure the crust sticks.
Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken until golden brown and crispy on both sides.
Top the chicken with marinara sauce and shredded mozzarella cheese; cover the pan for 2 minutes until the cheese is melted and bubbly.
While the cheese melts, spiralize the zucchini into noodles and briefly sauté them in a separate pan or the corner of the skillet until just tender.
Serve the crispy chicken parmesan over the bed of zucchini noodles and garnish with fresh chopped basil.