KETO BAKED CHICKEN PARMESAN

KETO BAKED CHICKEN PARMESAN

Baked Chicken Parmesan - a classic Italian dish, filled with taste and surprisingly easy recipe for chicken dinner. That's right, you can enjoy homemade Keto Chicken Parmesan in a restaurant in less than 30 minutes.

Ingredients

2 large chicken breasts, about 1 ½ pounds

1 cup fine almond flour

½ cup grated parmesan, divided

1 teaspoon Italian seasoning

Salt a teaspoon of salt and ground pepper to taste

2 eggs

1 tablespoon light olive oil

24 oz marinated sauce, divided (look for the brand without added sugar)

1 cup grated mozzarella

¼ cup chopped fresh parsley

Instructions

1. Preheat the oven to 400 ° F. Cut the chicken breasts in half lengthwise. Put one half in a large Ziploc bag and seal. Pound the flat side of the meat hammer to a thickness of about ⅓ inch and a width of 3 to 4 inches. Take it out of the bag and repeat for the remaining halves of the chest.
2. In a large bowl, combine almond flour, Par cups of parmesan, Italian seasoning and salt. Set aside.
3. Beat eggs lightly in a medium bowl. Dip and cover both sides of the chicken breast, then go deep into the almond meal mixture until both sides are evenly coated. Repeat for remaining chicken breasts.
4. Heat the oil in a large heat-resistant non-stick pan over medium heat. Add breaded chicken breasts and cook for 3 minutes, or until the bases are golden brown. Turn and brown other sides. Remove the pan from the heat.
5. Reserve 1 cup of marinara sauce. Pour the remaining sauce into the pan by lifting the chicken breasts so that they lie above the sauce.
6. Spoon the remaining marinara sauce over the chicken centers. Sprinkle with mozzarella and remaining parmesan.
7. Bake without a lid for 17-20 minutes or until the internal temperature of the chicken reaches 165 °. Remove from the oven and cool for 5 minutes on a wire rack.
8. Serve with parsley and as desired.

This article is adapted from this site.