Keto Chicken Parmesan With Almond Flour
A tasty twist on an Italian classic- this Keto Chicken Parmesan is coated with an herbed almond flour and parmesan crust, topped with fresh marinara and the most important part.... cheese! Simple and always a dinnertime favourite!
Servings: 5 servings
Calories: 677kcal
Equipment
- Oven
- Kitchen mallet
- Baking Sheet
- Small Bowl
- Large Bowl
- Measuring Cups
- Measuring Spoons
Ingredients
- 4-5 boneless chicken breasts
- ¾ cup parmesan cheese finely grated
- ¾ cup almond flour
- 1 ½ tbsp Italian seasoning
- 2 large eggs
- 2 cups Marinara sauce
- 4-5 slices mozzarella cheese or provolone
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment paper. Flatten the chicken breasts out using a kitchen mallet. I like to cover mine with plastic wrap as a barrier between my mallet and the chicken make my mallet easier to clean.
- In a small bowl add the eggs and whisk. In a large bowl add the parmesan cheese, almond flour and Italian seasoning and mix to blend.
- Dip each chicken breast in the egg wash and then into the almond flour mixture turning over and patting down gently to coat. Place each chicken breast on the lined baking sheet.
- Bake for 20 minutes until browned and almost cooked through. Remove from the oven and add the marinara sauce evenly to the top of each chicken breast. Then top with a slice of cheese.
- Return to the oven and continue baking for another 10-15 minutes. Cheese should be melted and internal temperature of the chicken should be 160F when done. Remove from the oven and serve.
Notes
Storage:
Store in a sealed container for up to 3 days and reheat in the microwave or oven.
Nutrition
Serving: 5oz | Calories: 677kcal | Carbohydrates: 15g | Protein: 71g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 215mg | Sodium: 1364mg | Potassium: 508mg | Fiber: 4g | Sugar: 2g