Ingredients:
– 4 boneless, skinless chicken breasts
– Salt and pepper, to taste
– 1 cup almond flour
– 1/2 cup grated Parmesan cheese
– 1 teaspoon Italian seasoning
– 1/2 teaspoon garlic powder
– 2 large eggs
– 1 cup marinara sauce (look for a low-carb option)
– 1 cup shredded mozzarella cheese
– Fresh basil or parsley, chopped (for garnish)
– Olive oil or cooking spray
Instructions:
1. Preheat Oven
– Preheat your oven to 400°F (200°C).
2. Prepare the Chicken
– Place each chicken breast between two sheets of plastic wrap and pound to an even thickness, about 1/2 inch. Season both sides with salt and pepper.
3. Prepare the Breading
– In a shallow dish, combine almond flour, grated Parmesan cheese, Italian seasoning, and garlic powder. Mix well.
– In another shallow dish, beat the eggs.
4. Bread the Chicken
– Dip each chicken breast first into the beaten eggs, coating both sides.
– Then dredge the chicken in the almond flour mixture, pressing gently to adhere the breading.
5. Cook the Chicken
– Heat a large oven-safe skillet over medium-high heat. Add enough olive oil or cooking spray to coat the bottom of the skillet.
– Place the breaded chicken breasts in the skillet and cook for 3-4 minutes per side, or until golden brown. You may need to cook in batches depending on the size of your skillet.
6. Assemble and Bake
– Spoon marinara sauce over each chicken breast, spreading it evenly.
– Sprinkle shredded mozzarella cheese over the top of each chicken breast.
7. Bake
– Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the cheese is melted and bubbly.
8. Serve
– Remove from the oven and let the chicken rest for a few minutes.
– Garnish with chopped fresh basil or parsley before serving.
Enjoy your Low-Carb, Keto Chicken Parmesan, a delicious and satisfying meal that’s healthier and full of flavor!
