Description
A delicious and comforting spin on the classic Italian Chicken Parmesan, made low in carbs and perfect for a keto lifestyle.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup almond flour
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 egg
- 1 cup marinara sauce (sugar-free)
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a shallow bowl, combine almond flour, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
- In another bowl, beat the egg. Dip each chicken breast into the egg, allowing excess to drip off, then coat with the almond flour mixture.
- Place the coated chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes until golden and cooked through.
- Spread marinara sauce over each piece, top with shredded mozzarella, and return to the oven for 5-7 minutes until cheese is melted and bubbly. Garnish with fresh basil before serving.
Notes
Ensure chicken breasts are even in thickness for uniform cooking. You can add cayenne pepper for a spicy kick or substitute marinara with pesto for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 150mg