Low Carb Parmesan Chicken

• Meat

  • 2 lb Chicken breast

• Refrigerated

  • 1 Egg

• Condiments

  • 2 cups Marinara

• Baking & Spices

  • 1/2 cup Almond flour
  • 1 tsp Italian seasoning
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Parmesan

• Liquids

  • 2 tsp Water

• Other

  • 1 cup Shredded mozz

Found on bakingoutsidethebox.com

Description

Ingredients

• Chicken coating:
• ½ cup almond flour
• ½ cup parmesan
• ½ tsp. salt
• 1 tsp. Italian seasoning
• 1 egg
• 2 tsps. water
• .
• For browning:
• 1 T. olive oil
• .
• Topping:
• 1 cup shredded mozz
• 2 lbs. chicken breast (pounded into 8 pieces, ¼-1/2 thick cutlets)
• 2 cups marinara

Directions

• Heat oven to 350 degrees.
• Grease a 9x 18 glass baking pan.
• Pound chicken breasts gently between sheets of plastic wrap with a meat mallet.
• Divide cutlets into 8 portions.
• Mix in a square cake pan: almond flour, Parmesan, salt and Italian seasoning.
• In a second small pan, mix together egg and water.
• Dip prepared cutlets in egg wash and then in Parmesan mixture, coating well.
• Heat olive oil in a large skillet, over medium heat
• Place coated cutlets in the skillet and brown on each side about 5 minutes, till golden.
• Place cutlets in prepared 9 x 18 pan
• Gently ladle marinara sauce evenly over the chicken and sprinkle the mozzarella on top.
• Bake 20-25 minutes until cheese is bubbly and chicken juices when cut in center run clear.

Nutrition