CHICKEN PARMESAN - Ketogenic Recipe

CHICKEN PARMESAN

Yield: 6 Servings
Requirements:
  • 3 large boneless chicken breasts, halved
  • ¾ cup grated Parmesan cheese, divided
  • ½ cup almond flour
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 egg
  • ¼ cup olive oil
  • 6 tablespoons sugar-free Pasta Sauce , divided
  • 1 cup shredded mozzarella cheese, divided
  • Directions:
    1. Preheat your oven to 350°F.
    2. Put the chicken between two pieces of plastic wrap. Pound the chicken and flatten until all pieces are about ½ inch thick.
    3. In a medium bowl, combine ½ cup of Parmesan cheese, the almond flour, Italian seasoning, garlic powder, salt, and pepper.
    4. In an additional bowl, beat the egg.
    5. Line up the egg wash, then the Parmesan coating. Immerse each piece of chicken into the egg wash and set aside.
    6. In a large skillet over medium-high heat, heat the olive oil for about 2 minutes. Add the coated chicken and cook for 5 to 7 minutes, or until browned on each side.
    7. Take the chicken out of the skillet and place on a parchment-lined baking sheet.
    8. Top with 1 tablespoon of Pasta Sauce  and divide the 1 cup of mozzarella cheese among the chicken. Sprinkle each with the remaining Parmesan cheese.
    9. Put the baking sheet in the oven. Bake for 20 minutes, until the cheese is thoroughly melted.

    Nutritional Info PER SERVING
    (½ CHICKEN BREAST WITH SAUCE AND CHEESE)

    Fats
    30g
    Carbs
    4g
    Fiber
    1.3g
    Protein
    44g

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