Low Carb Chicken Parmesan

Savor a tasty and filling low-carb take on the traditional chicken parmesan dishideal for anyone on a paleo or ketogenic diet. The dishs low-carb content is maintained with shredded mozzarella and sugar-free marinara sauce, while almond flour and Parmesan cheese give the chicken a crispy coating.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• 1 cup marinara sauce sugar-free, paleo-friendly
• 1 cup shredded mozzarella cheese
• Fresh basil leaves, for garnish

Instructions:

Preheat the oven to 400F 200C

In a shallow bowl, combine almond flour, Parmesan cheese, garlic powder, onion powder, oregano, basil, salt, and black pepper

Dip each chicken breast into the beaten eggs, then dredge in the almond flour mixture, pressing gently to adhere

Place the coated chicken breasts on a baking sheet lined with parchment paper

Bake for 20-25 minutes, or until the chicken is cooked through and golden brown

Remove the chicken from the oven and spoon marinara sauce over each breast, then sprinkle with shredded mozzarella cheese

Return the chicken to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly

Garnish with fresh basil leaves before serving