Keto Chicken Parmesan
This recipe is a delicious, low-carb take on the classic Chicken Parmesan dish. It uses almond flour to coat the chicken, and is topped with marinara sauce, mozzarella cheese, and grated Parmesan cheese. It's a great option for those following a ketogenic diet and can be served as a main course.
Ingredients
- 4 Chicken breasts skinless
- 1 cup Almond flour
- 2 Eggs
- 1 cup Parmigiano Reggiano grated
- 1 cup Marinara sauce
- 1 cup Mozzarella cheese shredded
- Olive oil
- Salt and pepper to taste
- fresh Basil for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper, and then coat them in almond flour.
- In a shallow dish, beat the eggs.
- Dip the chicken breasts in the beaten eggs, then coat them in the grated Parmesan cheese.
- Heat a skillet over medium-high heat and add enough olive oil to coat the bottom of the pan.
- Add the chicken breasts to the skillet and cook for 3-4 minutes per side, or until golden brown.
- Transfer the chicken breasts to a baking dish, and top each one with marinara sauce and shredded mozzarella cheese.
- Bake in the oven for 20-25 minutes, or until the cheese is melted and the chicken is cooked through.
- Garnish with fresh basil, if desired.