Have you noticed yet that I have a love of Italian food? Making it Keto has been interesting, but im up for the challenge!
Here is my Keto, low carb twist on an Italian classic, chicken parmesan.
Keto Parmesan Crusted Chicken
2 chicken breasts
¼ cup almonds
½ cup parmesan
½ cup mozzarella
1 cup marinara (I used Rao’s)
½ tsp garlic powder
1 tsp Italian seasoning
Preheat oven to 400 degrees.
Start with the almond crust. Add almonds to a food processor and pulse until almonds are at your desired consistency (I like them close to a bread crumb consistency, or a little larger).
Pour almonds into a shallow bowl. Add parmesan, garlic powder, Italian seasonings, salt and pepper. Mix to combine. (The crust mixture can be made ahead of time and stored in the fridge until ready to assemble!)
Next, take the chicken breast and coat them with the almond mixture, turning until all sides are well coated. Place the coated chicken breast into a baking dish. Once in the baking dish, you can also pour some additional almond mixture over the top and press it into the chicken breast.
Cook chicken breast for 20 minutes.
After 20 minutes, remove chicken breast. Top each breast with 2 spoonfuls of marinara and half of the mozzarella cheese. Put the chicken back in the oven for another 10 minutes.
Once cooked, remove the chicken breasts. Split remaining marinara across the plates, and place the chicken breast on top to serve!