#low #carb #chicken #parmesan
low carb chicken parmesan (keto)
No one can deny a good chicken parm. This version, coated with almond flour and LOTS of parmesan, is both keto-friendly and completely irresistible. We're hooked.
Made this recipe? Let us know how it went in the comment section below!
Ingredients
Chicken parmesan
1½ lbs chicken breasts
2 eggs
2 tbsp Italian seasoning
1 pinch cayenne pepper
½ tsp salt
4 oz. parmesan cheese, shredded
¼ cup fresh parsley, chopped
2 tbsp butter
2 tbsp olive oil
2 garlic cloves, minced
1 lb crushed tomatoes
1 tbsp dried oregano
salt and ground black pepper
½ lb mozzarella, mini cheese balls
Serving
3 oz. baby spinach
DirectionsInstructions Checklist
Step 1
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Step 2
Slice chicken breast through the middle horizontally from one side to within 1/2 inch of the other side. Open the two sides and spread them out like an open book. Pound chicken flat until about 1/2-inch thick.
Step 3
Beat egg and cream together in a bowl.
Step 4
Combine crushed pork rinds, Parmesan cheese, salt, garlic powder, red pepper flakes, ground black pepper, and Italian seasoning in bowl; transfer breading to a plate.
Step 5
Dip chicken into egg mixture; coat completely. Press chicken into breading; thickly coat both sides.
Step 6
Heat a skillet over medium-high heat; add ghee. Place chicken in the pan; cook until no longer pink in the center and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful to keep breading in place.
Step 7
Transfer chicken to a baking sheet. Cover with tomato sauce; top with mozzarella cheese.
Step 8
Broil until cheese is bubbling and barely browned, about 2 minutes.
No one can deny a good chicken parm. This version, coated with almond flour and LOTS of parmesan, is both keto-friendly and completely irresistible. We're hooked.
Made this recipe? Let us know how it went in the comment section below!
Ingredients
Chicken parmesan
1½ lbs chicken breasts
2 eggs
2 tbsp Italian seasoning
1 pinch cayenne pepper
½ tsp salt
4 oz. parmesan cheese, shredded
¼ cup fresh parsley, chopped
2 tbsp butter
2 tbsp olive oil
2 garlic cloves, minced
1 lb crushed tomatoes
1 tbsp dried oregano
salt and ground black pepper
½ lb mozzarella, mini cheese balls
Serving
3 oz. baby spinach
DirectionsInstructions Checklist
Step 1
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Step 2
Slice chicken breast through the middle horizontally from one side to within 1/2 inch of the other side. Open the two sides and spread them out like an open book. Pound chicken flat until about 1/2-inch thick.
Step 3
Beat egg and cream together in a bowl.
Step 4
Combine crushed pork rinds, Parmesan cheese, salt, garlic powder, red pepper flakes, ground black pepper, and Italian seasoning in bowl; transfer breading to a plate.
Step 5
Dip chicken into egg mixture; coat completely. Press chicken into breading; thickly coat both sides.
Step 6
Heat a skillet over medium-high heat; add ghee. Place chicken in the pan; cook until no longer pink in the center and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful to keep breading in place.
Step 7
Transfer chicken to a baking sheet. Cover with tomato sauce; top with mozzarella cheese.
Step 8
Broil until cheese is bubbling and barely browned, about 2 minutes.
