There's something so comforting about a tasty plate of chicken parmesan. The way that the crispy breading softens with a savory tomato sauce, all topped off with ooey-gooey melted cheese. I'm drooling just thinking about it! There are so many hidden carbs, though, in the breading for this tasty dinner treat. In comes the recipe below to the rescue, delivering a low carb version of chicken parm that doesn't skimp on any of the flavor.
Look for a no-sugar-added tomato sauce if you don't have time to make your own from scratch. This will ensure that the sauce is just as low-carb as the gluten-free breaded chicken breasts. Hunts and Classico both make really good versions, so don't feel like you have to spend the time to make one!
Low carb chicken parmesan
4
10 minutes
40 minutes
50 minutes
2 boneless skinless chicken breast
1 egg
1/2 cup almond flour
1/4 cup grated parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup no-sugar-added tomato sauce
1 cup shredded mozzarella cheese
1 teaspoon Italian seasoning
Zucchini noodles (for serving)
Preheat the oven to 350 degrees F. Grease a 9x9 casserole dish with cooking spray and set aside.
Using a sharp knife, cut the chicken breasts in half lengthwise so they become thin cutlets. Set aside.
In a small bowl, beat the egg.
In a medium bowl, combine the almond flour, parmesan cheese, salt, and pepper.
Dip the chicken pieces into the egg and then into the breading mixture, pressing firmly to coat.
Place the chicken pieces in the prepared casserole dish and bake for 20-25 minutes, until golden brown.
Top the chicken breasts with the tomato sauce, shredded mozzarella, and Italian seasoning.
Bake for 15 minutes, until the cheese is melted.
Serve with zucchini noodles.