Ingredients:
- 4 boneless, skinless chicken breasts
- 4 mozzarella cheese sticks (or fresh mozzarella slices)
- 1 cup almond flour
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil or melted butter
Instructions:
- Preheat Oven:
Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil or butter. - Prepare Chicken Breasts:
Butterfly each chicken breast (cut them horizontally, leaving one side attached) and stuff them with a mozzarella stick or slices of mozzarella. Secure with toothpicks if needed. - Set Up Breading Station:
- In one shallow bowl, beat the eggs.
- In another bowl, mix almond flour, Parmesan cheese, garlic powder, Italian seasoning, smoked paprika, salt, and pepper.
- Coat the Chicken:
Dip each stuffed chicken breast in the beaten egg, ensuring it’s well coated. Then roll it in the almond flour mixture, pressing gently to adhere. - Bake the Chicken:
Place the coated chicken breasts in the prepared baking dish. Drizzle with a little olive oil or butter for extra crispiness. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden brown. - Serve:
Let the chicken rest for 5 minutes before serving. Pair with a side of steamed veggies, zoodles, or a fresh salad for a complete keto-friendly meal.
