PARMESAN CHICKEN
3 large boneless chicken breasts
2 ounces parmesan cheese, 1/2 cup
2 ounces almond flour, 1/2 cup
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 egg, beaten
1/4 cup oil, or as needed
Salt and pepper, to taste
6 tablespoons spaghetti sauce
4 ounces mozzarella cheese, shredded
2 tablespoons parmesan cheese

Cut each chicken breast in half to make 2 servings from each; cover with plastic wrap and flatten. Mix 1/2 cup parmesan, almond flour, garlic powder and Italian seasoning in a shallow dish or pie plate. Put the beaten egg in a separate shallow dish or pie plate. Dip each chicken breast in egg to coat, then lightly coat them with parmesan-almond mixture. Heat the oil in a large skillet over medium heat. Fry the chicken in hot oil until browned and the meat is almost done, but still slightly pink in the center.

Place the chicken breasts in a foil-lined and greased rimmed baking sheet; season with salt and pepper. Top each with 1 tablespoon of spaghetti sauce, then 1/6 of the mozzarella. Sprinkle each with 1 teaspoon parmesan cheese. Bake at 350 about 20 minutes until chicken is done and cheese is melted and bubbly.

Makes 6 servings
Can be frozen

Per Serving: 400 Calories; 25g Fat; 39g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

This is delicious and just as good as my old bread crumb-coated chicken parmesan. I'd made a similar recipe a couple years ago that was only coated with parmesan, but it seemed to take much more cheese than the recipe called for, and thus quite a few more carbs. Also, most of the coating came off and it didn't brown very well. For some reason, the addition of the almond flour allows it to be thinly coated so that there's plenty to go around for even 6 servings. The original recipe was for 4 servings, but I had 3 huge pieces of chicken so I made it into six generous servings. I was pleasantly surprised, too, that the coating stayed on quite well during the frying and browned up very nicely, as you can see in the photo below.

Yes, that's Dreamfields pasta in the background of the above photo. I served it to my family for the first time tonight and they were very impressed with it. I gave them 2 ounce (dry weight) servings as suggested on the Dreamfields box, but I think that 1 ounce would have been plenty. The servings were too huge even for my son, who is not low carbing.

Here's a photo of the chicken before the toppings were added:


Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.

HOME | MENUS | RECIPES | BREADS | SOUPS | SALADS | MAIN DISHES | SIDE DISHES | SNACKS | DESSERTS | MISC RECIPES