Rome
A keto-friendly twist on classic Chicken Parmesan, this dish features juicy chicken breasts coated in almond flour, topped with marinara sauce and melted mozzarella cheese. Crispy, cheesy, and perfect for satisfying Italian food cravings without the carbs.
Servings: 2 servings
Calories: 450kcal
Ingredients
- 2 boneless skinless chicken breasts
- 1/2 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 egg beaten
- 1 cup keto-friendly marinara sauce no sugar added
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 375F (190C).
- In a bowl, mix almond flour, Parmesan cheese, garlic powder, salt, and pepper.
- Dip each chicken breast into the beaten egg, then coat with the almond flour mixture.
- Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for 4-5 minutes per side until golden brown. Transfer to a baking dish.
- Spoon the marinara sauce over the chicken breasts and top with shredded mozzarella.
- Bake for 15-20 minutes, until the cheese is melted and bubbly.
- Garnish with fresh basil and serve warm.
Notes
Chef's Tip: Let the breaded chicken rest a minute or two after the skillet sear, before it goes under the marinara and cheese - it keeps the coating from steaming soft in the oven. Keto Swap: traditional breadcrumbs are replaced with almond flour and Parmesan.
Nutrition
Calories: 450kcal | Protein: 30g | Fat: 32g | Fiber: 2g
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About This Dish
Packed with flavor and plenty of healthy fats and protein while keeping the carb count low. The almond flour breading creates a crispy texture without traditional breadcrumbs.