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.