Not Your Average Chicken Parm

Still on the keto train ya’ll. It’s been fun to challenge myself and transform favorite recipes into being keto friendly.

Enter chicken parm… I just swapped out almond flour for AP flour and baked the chicken crispy! Added that to a bath of good ol’ Rao’s marinara and topped with fresh mozzarella - so delish!

Ps: if you’re not on the Rao’s train, you betta get on that!

What You’ll Need:

-2 large chicken breast (this was about 1.3#) pounded to same size

-1/2 cup almond flour

-1/2 cup fresh parmesan

-1 tablespoon italian seasoning

-1/2 teaspoon salt

-1/2 teaspoon black pepper

-2 eggs

-1/2 cup to 1 cup marinara

-4 ounces fresh mozzarella

-basil for garnish

Method:

Heat oven to 425

Mix flour, parmesan, italian seasoning, salt and pepper in one dish

Stir together the eggs in another dish (like you’re going to scramble eggs)

Dredge chicken in egg on both sides, then lay in flour mixture - you’ll have to help the mixture stick to the chicken as it’s finer than breadcrumbs

Lay chicken on oiled or sprayed parchment lined baking dish and bake until golden, flipping once - and temp comes to 165. 12-18 minutes

While chicken is cooking, spread marinara in a rimmed baking dish

Once chicken is done, nestle in marinara, top with cheese and put back in oven just to melt the cheese (you can cover with foil in this step if you like)

Top with chopped basil for garnish