Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup almond flour
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 large eggs
- 1/4 cup heavy cream or almond milk
- Olive oil for frying
For the Marinara Sauce:
- 1 cup sugar-free tomato sauce or crushed tomatoes
- 1 teaspoon olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
For the Toppings:
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- In a bowl, mix almond flour, 1/2 cup grated Parmesan cheese, garlic powder, onion powder, dried basil, dried oregano, salt, and pepper.
- In another bowl, whisk together the eggs and heavy cream or almond milk.
- Dip each chicken breast into the egg mixture, allowing excess to drip off, and then coat it with the almond flour and Parmesan mixture.
- Heat olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat. Once the oil is hot, add the chicken breasts and cook until they are browned and crispy on both sides, about 2-3 minutes per side.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add a teaspoon of olive oil and sauté any garlic or onion if desired. Then, add the tomato sauce, dried basil, dried oregano, salt, and pepper. Simmer for a few minutes to combine the flavors.
- Return the chicken to the skillet, spoon some of the marinara sauce over each breast, and sprinkle with mozzarella and Parmesan cheese.
- Place the skillet in the preheated oven and bake for about 20 minutes, or until the chicken is cooked through, and the cheese is bubbly and lightly browned.
- Garnish with fresh basil leaves (optional) and serve hot.
