Description
A delicious low-carb twist on classic Chicken Parmesan, using almond flour to keep it keto-friendly.
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
- Salt and pepper to taste
- 1 cup marinara sauce (sugar-free)
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish (optional)
- Olive oil for frying
Instructions
- Preheat the oven to 400°F (200°C).
- In a shallow bowl, mix almond flour, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
- Dip each chicken breast in the mixture, coating well.
- Heat olive oil in a skillet over medium heat. Cook the chicken for about 4-5 minutes on each side until golden brown.
- Transfer the chicken to a baking dish. Spoon marinara sauce over each piece and top with mozzarella cheese.
- Bake in the oven for 15-20 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil if desired, and serve.
Notes
For extra crunch, consider adding some crushed pork rinds to the coating mix.
- 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: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg