Keto Chicken Parmesan (Chicken parm)

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 1 cup almond flour
• 1 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs
• 2 tbsp water
• 2 tbsp olive oil

For the topping:

• 1 cup marinara sauce (sugar-free)
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Preheat and Prepare:
   • Preheat your oven to 400°F (200°C).
   • Line a baking sheet with parchment paper or lightly grease it.
2. Prepare Chicken:
   • Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin.
3. Coating Mixture:
   • In a shallow dish, combine almond flour, grated Parmesan cheese, Italian seasoning, garlic powder, salt, and black pepper.
   • In another shallow dish, whisk together the eggs and water.
4. Coat Chicken:
   • Dip each chicken breast into the egg mixture, allowing any excess to drip off.
   • Then, dredge the chicken in the almond flour mixture, pressing lightly to adhere.
5. Cook Chicken:
   • Heat olive oil in a large skillet over medium-high heat.
   • Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side.
6. Bake Chicken:
   • Transfer the browned chicken breasts to the prepared baking sheet.
   • Spoon marinara sauce evenly over each chicken breast.
   • Sprinkle shredded mozzarella and grated Parmesan cheese on top.
7. Bake:
   • Bake in the preheated oven for about 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
8. Serve:
   • Garnish with fresh basil or parsley if desired.
   • Serve hot with a side of keto-friendly vegetables or salad.