- 2 chicken breasts
- 1/2 cup almond flour
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1/2 cup marinara sauce
- 1/2 cup grated mozzarella cheese
- Fresh basil, for garnish (optional)
To make the keto chicken parmesan, start by pounding the chicken breasts to an even thickness with a meat tenderizer or the bottom of a heavy pan.
In a shallow dish or bowl, mix together the almond flour, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. In a separate shallow dish or bowl, beat the eggs.
Dip the chicken breasts in the eggs, then coat them in the almond flour mixture, making sure that they are evenly coated on all sides.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the coated chicken breasts to the skillet and cook them for about 5-7 minutes on each side, or until they are golden brown and cooked through.
Preheat the oven to 400 degrees F (200 degrees C).
To assemble the keto chicken parmesan, place the cooked chicken breasts in a baking dish and spoon the marinara sauce over the top of each one. Sprinkle the mozzarella cheese over the sauce.
Bake the chicken in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly. Serve the keto chicken parmesan hot, garnished with fresh basil, if desired. Enjoy!
