Low Carb Parmesan Chicken
This low carb Parmesan Chicken recipe goes together quickly and has under 8 carbs perserving. It makes a big batch. Perfect for company or 'meals ahead'.
Servings: 8 servings
Calories: 337kcal
Ingredients
- Chicken coating:
- 1/2 cup almond flour
- 1/2 cup parmesan
- 1/2 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, 1/4-1/2 thick cutlets
- 2 cups marinara
Instructions
- Heat oven to 350 degrees.
- Grease a 9"x 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.