55 min 6
Almond flour and Parmesan cheese combine to create the perfect coating for this keto Chicken Parmesan recipe. Topped with sugar-free Pasta Sauce and melted mozzarella, this entree pairs well with sauteed vegetables or Zucchini Noodles. Try this recipe with chicken thighs for added fat content.
3 large boneless chicken breast, halved
¾ cup grated Parmesan cheese, divided
½ cup almond flour
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
¼ cup olive oil
6 tablespoon sugar-free Pasta Sauce, divided
1 cup shredded mozzarella cheese, divided
Directions Preparing:20 minCooking:35 min
Step 1Preheat the oven to 350°F.
Step 2Place the chicken between two pieces of plastic wrap. Pound the chicken and flatten until all pieces are about ½ inch thick.
Step 3In a medium bowl, mix ½ cup of Parmesan cheese, the almond flour, Italian seasoning, garlic powder, salt, and pepper.
Step 4In another bowl, beat the egg.
Step 5Set up a "breading" station: Line up the egg wash, then the Parmesan coating. Dip each piece of chicken into the egg wash, then thoroughly coat in the "breading". Set aside.
Step 6In a large skillet over medium-high heat, heat the olive oil for about 2 minutes. Add the "breaded" chicken. Cook for 5 to 7 minutes, or until browned on each side.
Step 7Remove from the skillet and place on a parchment-lined baking sheet.
Step 8Top with 1 tablespoon of Pasta Sauce and divide the 1 cup of mozzarella cheese among the chicken. Sprinkle each with the remaining Parmesan cheese.
Step 9Place the baking sheet in the oven. Bake for 20 minutes, until the cheese is thoroughly melted.
Nutrition Facts (per serving of 3:1)