Chicken Parmesan Keto Recipe
This chicken parmesan keto recipe is guaranteed to be a hit in every keto household, especially in America. In fact, it’s so good it may just cause the price of chicken to go up, solely because you’ve bought it all off the market.
Ingredients
- 3 cups almond flour
- 3-4 pounds chicken breast sliced thinly
- 1 cup grated parmesan cheese
- 1 tbsp garlic powder
- 2 tbsp oregano dried
- 1 tbsp basil dried
- 1 tsp black pepper
- 1 tsp salt
- 1 cup tomato sauce
Wet Mixture
- 2 eggs
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 400 F.
- Cut the chicken breast into thin slices.
- In a medium size bowl, combine 3 cups of almond flour, 1 cup of grated parmesan cheese, 1 tbsp of garlic powder, 2 tbsp of dried oregano, 1 tbsp basil, 1 tsp black pepper, and 1 tsp of salt. Mix it up until it’s all combined.
- In a small bowl, whisk up 2 large eggs, ½ a tsp of salt, and ½ tsp of black pepper.
- Prepare a large skillet with olive oil on medium-low heat.
- Dip the chicken breast in the egg mixture and then coat it in the almond flour mixture. Once the chicken is fully covered, place it in the skillet for about 10 minutes (depending on the thickness, approximately 5 minutes on each side).
- Once removed from the skillet the chicken will be placed in a baking pan. Spread 2 tbsp of tomato sauce on top of each chicken. Then add mozzarella and Mexican cheese on top before placing them in the oven.
- Let the chicken bake for 15 minutes at 400F. Enjoy!
Notes
Do not fry at high heat. Almond flour burns easily.