Keto Chicken Parmesan
Momma's chicken parm got a whole new upgrade. This chicken parm is low carb, keto, paleo, gluten free. Whoever said comfort food can't be healthy never tasted this chicken Parmesan. Pair it with green beans with a juice of lemon, and a side salad and you've got a feast.
4 skinless, boneless chicken breast halves
salt and black pepper to taste
2 cups almond flour, or more as needed
2 cups grated Parmesan cheese
1/2 cup olive oil
28 oz can of San Marzano peeled tomatoes
2 cups fresh mozzarella, cut into small cubes
4 slices of provolone cheese
1 cup chopped fresh basil
Preheat an oven to 450 degrees.
Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Being careful not to tear. Season chicken thoroughly with salt and pepper.
Mix almond flour and 1 cup Parmesan cheese in a separate bowl, set aside.
Beat eggs in a shallow bowl and dip chicken breast in beaten eggs.
Transfer breast to almond flour mixture, pressing the the flour into both sides. Repeat for each breast.
Heat olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2-7 minutes on each side. The chicken will finish cooking in the oven.
Crush tomatoes with a fork in the baking dish and place chicken on top.
Top each chicken breast with mozzarella, provolone, Parmesan cheese and fresh basil.
Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center. The chicken should read 165 degrees F with a thermometer inserted into the center about 15 to 20 minutes.
Serving Size: 4