Description
A keto-friendly twist on classic chicken Parmesan using almond flour for a crispy coating and melted mozzarella. Baked to golden perfection with zesty marinara for bold Italian flavor without the carbs. Pork-free, gluten-free, and packed with flavor.
Ingredients
4 boneless, skinless chicken breasts (1.5 lbs total)
1 cup almond flour
1.5 cups shredded mozzarella (130g)
2 cups no-sugar-added marinara sauce
1 large egg
1 tbsp Italian seasoning
50g grated Parmesan cheese
Fresh basil and oregano (optional, for garnish)
Instructions
Preheat oven to 400°F (200°C) and prepare a baking sheet with sides.
Create three coating stations: one for beaten egg, one for almond flour, and one for Parmesan.
Dredge each chicken breast in egg, then coat fully in almond flour, shaking off excess.
Press Parmesan onto the coated chicken for a crust.
Spread marinara evenly over each chicken breast.
Top with shredded mozzarella, pressing gently to adhere.
Bake for 35 minutes, rotating the tray halfway through for even browning.
Broil for 2-3 minutes to melt and slightly brown the cheese.
Let rest 10 minutes before slicing and serving with fresh herbs.
Notes
For vegan adaptation: use aquafaba (chickpea liquid) whipped with 1 tsp vinegar instead of egg.
Freeze chicken after coating to prevent moisture release during baking.
Add part-skim ricotta to marinara for extra protein and creaminess.
Brush melted butter lightly on top before broiling for a richer finish.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 450
- Sugar: 3g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 180mg