Keto Chicken Parmesan
A delicious and low-carb twist on the classic Italian Chicken Parmesan using almond flour instead of traditional breadcrumbs.
Ingredients
Main Ingredients
- 4 pieces chicken breasts
- 1 cup almond flour
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup sugar-free marinara sauce
- 2 pieces eggs beaten
- 2 tablespoons olive oil
- Salt and pepper to taste
- Italian seasoning to taste
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt, pepper, and Italian seasoning.
- In a bowl, beat the eggs. In another bowl, mix almond flour, mozzarella cheese, and Parmesan cheese.
- Dip each chicken breast in the beaten eggs, then coat it with the almond flour mixture.
Cooking
- Heat olive oil in a skillet over medium heat. Sear the chicken on both sides until golden brown.
- Place the chicken in a baking dish, top each piece with marinara sauce and additional mozzarella cheese.
- Bake in the oven for about 25-30 minutes or until the chicken is cooked through and the cheese is bubbly.
Notes
To store Keto Chicken Parmesan, let it cool completely before placing it in an airtight container. It can be kept in the refrigerator for up to 3-4 days or frozen for up to 2 months. Make sure to season the chicken well to enhance the flavor. Experiment with different cheeses for added flavor. For a crunchier coating, broil the chicken for a few minutes at the end.