Description
A quick, low-carb take on a comfort food classic, featuring almond flour for a crunchy coating and low-carb marinara.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup almond flour
- 1/2 cup grated Parmesan cheese (for coating)
- 2 large eggs
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil (for frying)
- 1 cup low-carb marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (for topping)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet.
- Pound the chicken breasts to an even 1/2-inch thickness. Season lightly with salt and pepper.
- Set up a dredging station. In the first shallow dish, whisk the eggs. In the second dish, combine the almond flour, 1/2 cup Parmesan cheese, garlic powder, and oregano.
- Dip each chicken cutlet first into the egg mixture, letting excess drip off.
- Next, press the chicken firmly into the almond flour mixture, coating both sides completely.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the crusted chicken for 2-3 minutes per side until golden brown.
- Transfer the browned chicken to the prepared baking sheet.
- Top each piece of chicken with a spoonful of low-carb marinara sauce, followed by the mozzarella and remaining Parmesan cheese.
- Bake for 12-15 minutes, or until the internal temperature reaches 165°F (74°C) and the cheese is bubbly.
- Serve immediately.
Notes
Use blanched almond flour for a finer crust. Optionally reduce oil or use cooking spray for a lighter version. Consider brining chicken for added juiciness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian