Description
A delightful fall meal that beautifully combines chicken with rich Parmesan and marinara sauce, keeping carb counts low for a ketogenic lifestyle.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup almond flour
- 1 cup grated Parmesan cheese
- 2 large eggs
- 1 cup sugar-free marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves, for garnish
- Olive oil for frying
Instructions
- Preheat your oven to 400°F (200°C).
- Flatten the chicken breasts by placing them between two layers of plastic wrap and pounding gently with a mallet.
- Whisk the eggs in one bowl, and in another bowl, mix the almond flour, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper together.
- Dip each chicken breast into the eggs, allowing excess to drip off, then coat them with the almond flour mixture.
- Heat a large skillet over medium-high heat with olive oil and add the breaded chicken, cooking until golden brown on both sides, about 4-5 minutes per side.
- Transfer the cooked chicken to a baking dish and pour sugar-free marinara sauce over each piece.
- Bake for 20 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
Notes
Ensure your chicken breasts are evenly pounded for better cooking results. For a dairy-free option, use nutritional yeast instead of Parmesan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian