Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup almond flour
- 2 large eggs, beaten
- 1 cup grated Parmesan cheese (make sure it’s finely grated)
For the Marinara Sauce:
- 1 can (14 oz) crushed tomatoes (check for low-carb content)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 tablespoon olive oil
For the Cheese Topping:
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Fresh basil or parsley for garnish (optional)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 400°F (200°C).
2. Prep the Chicken:
- Season each chicken breast with salt and pepper.
- In separate bowls, place almond flour, beaten eggs, and grated Parmesan cheese.
- Dip each chicken breast first into the almond flour, then the eggs, and finally coat with the Parmesan cheese. Press the coating onto the chicken to adhere.
3. Pan-Fry the Chicken:
- In an oven-safe skillet, heat olive oil over medium-high heat.
- Add the coated chicken breasts and cook for 2-3 minutes on each side until golden brown.
4. Make the Marinara Sauce:
- In a bowl, mix together crushed tomatoes, minced garlic, dried oregano, dried basil, salt, and pepper.
- Spoon the marinara sauce over each chicken breast.
5. Add Cheese Topping:
- Sprinkle shredded mozzarella and grated Parmesan cheese on top of each chicken breast.
6. Bake:
- Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through, and the cheese is melted and bubbly.
7. Garnish and Serve:
- Garnish with fresh basil or parsley if desired before serving.
