BEST KETO Chicken Parmesan

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:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix almond flour, 1/2 cup grated Parmesan cheese, garlic powder, onion powder, dried basil, dried oregano, salt, and pepper.
3. In another bowl, whisk together the eggs and heavy cream or almond milk.
4. Dip each chicken breast into the egg mixture, allowing excess to drip off, and then coat it with the almond flour and Parmesan mixture.
5. 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.
6. Remove the chicken from the skillet and set aside.
7. 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.
8. Return the chicken to the skillet, spoon some of the marinara sauce over each breast, and sprinkle with mozzarella and Parmesan cheese.
9. 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.
10. Garnish with fresh basil leaves (optional) and serve hot….