Description
A delicious keto-friendly twist on classic Chicken Parmesan, featuring a crispy almond flour crust and smothered in marinara and mozzarella.
Ingredients
Scale
- 2 boneless, skinless Chicken Breasts
- 1 cup Almond Flour
- 1 cup Grated Parmesan Cheese
- 2 large Eggs
- 1 teaspoon Garlic Powder
- 1 teaspoon Oregano
- 1 cup Marinara Sauce (low-sugar)
- 1 cup Mozzarella Cheese (shredded)
- Olive Oil (for drizzling)
Instructions
- Prep Your Chicken: Preheat your oven to 400°F (200°C). Pound chicken breasts to an even thickness.
- Set Up Your Dredging Station: Prepare three shallow bowls with almond flour mixture, whisked eggs, and grated parmesan.
- Dredge Time: Coat each chicken breast in almond flour, then dip in egg, followed by parmesan.
- Pan-Fry to Perfection: Heat oil in a skillet and cook chicken for 4-5 minutes per side until golden brown.
- Marinara, Here We Come: Spread marinara sauce on the bottom of a baking dish.
- Cheesy Layers: Place chicken in the dish, top with remaining sauce and mozzarella.
- Bake it Up: Bake in the oven for 20-25 minutes until cheese is bubbly and chicken is cooked through.
- Garnish and Serve: Let rest before serving; add basil or parsley for freshness.
Notes
Allow the chicken to rest after frying for a crispier crust when baked. Use low-sugar marinara for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 165mg
Keywords: keto, chicken parmesan, low-carb, comfort food, Italian