Low Carb Chicken Parmesan

 

Here's a recipe for low-carb chicken Parmesan that swaps out traditional breadcrumbs for a crispy coating made from almond flour and Parmesan cheese:

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1/2 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 2 eggs, beaten
• Olive oil, for frying
• 1 cup sugar-free marinara sauce
• 1 cup shredded mozzarella cheese
• Fresh basil leaves, chopped (for garnish, optional)

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Instructions:

1. Preheat your oven to 375°F (190°C).

2. Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy skillet, pound the chicken to an even thickness, about 1/2 inch thick. Season both sides of the chicken breasts with salt and pepper.

3. In a shallow dish, combine the almond flour, grated Parmesan cheese, Italian seasoning, and garlic powder. Mix well.

4. Dip each chicken breast into the beaten eggs, allowing any excess to drip off, then dredge them in the almond flour mixture, pressing gently to adhere the coating.

5. Heat a few tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the coated chicken breasts to the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.

6. Remove the skillet from the heat and spoon marinara sauce over each chicken breast, covering them evenly.

7. Sprinkle shredded mozzarella cheese over the top of each chicken breast.

8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.

9. Once cooked, remove the skillet from the oven and let the chicken rest for a few minutes.

10. Garnish with chopped fresh basil leaves, if desired, before serving.

Enjoy your delicious low-carb chicken Parmesan! Serve it with a side of steamed vegetables or a fresh salad for a complete meal. 

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