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 tender zucchini noodles.
INGREDIENTS
4.5 oz Chicken breast
1 tbsp Almond flour
1 tbsp Grated parmesan cheese
0.25 cup Egg whites
0.5 cup Marinara sauce
0.75 oz Part-skim mozzarella cheese
1 cup Zucchini noodles
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Dried oregano
0.25 tsp Garlic powder
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Season chicken breast with Sea salt, Black pepper, Garlic powder, and Dried oregano.
Place Egg whites in one shallow bowl and combine Almond flour with Grated parmesan cheese in another.
Dip the chicken into the Egg whites, then dredge in the almond flour mixture until evenly coated.
Heat Extra virgin olive oil in a non-stick oven-safe skillet over medium-high heat and sear chicken for 2 minutes per side until golden.
Top chicken with Marinara sauce and Part-skim mozzarella cheese, then transfer the skillet to the oven.
Bake for 10-12 minutes until the chicken is cooked through and the cheese is bubbly.
While chicken bakes, lightly sauté Zucchini noodles in a separate pan for 2-3 minutes until just tender.
Serve the crispy chicken over the zucchini noodles.