Grain Free & Keto Chicken Parmesan
This Grain Free & Keto Chicken Parmesan is a delicious healthier version of the classic Italian dish! It is gluten free and you can omit cheese for a Whole30 version.
- 2 lbs chicken breasts, I cut 3 chicken breasts in half to create 6 thinner breasts- pounded to 1/2 inch thickness.
- 2 eggs, beaten
- 3/4 cup almond flour
- 2 tbsp coconut flour
- 1 tsp Italian seasoning
- 1 tsp sea salt
- 1/2 tsp garlic powder
- 1 tbsp ghee
- 1 tbsp olive oil or avocado oil
- 2 cups sugar free marinara sauce
- 6 pieces mozzarella cheese, sub vegan cheese for dairy free or omit for Whole30
- fresh basil, chopped, for garnish
Preheat the oven to 425. Spray a 9x13 inch casserole dish with cooking spray.
Pound your halved chicken breasts to 1/2 inch thickness. Crack the eggs in a shallow bowl and beat using a fork. Add the almond flour, coconut flour, Italian seasoning, salt, and garlic powder to a separate shallow bowl and mix well.
Heat the ghee and oil together in a large skillet over medium high heat. Dip each piece of chicken first in the egg, then in the almond flour mixture to coat. Cook the chicken breasts for 2-3 minutes on each side until golden brown, then place into the casserole dish. You may need to do this in 2 batches depending on the size of your chicken breasts.
Once all 6 pieces of chicken are in the casserole dish, add 1/3 cup of marinara sauce to the top of each piece. Add a piece of mozzarella on top of the sauce. Bake for 15 minutes until the chicken is cooked through and the cheese is melted. Serve topped with chopped basil and enjoy!
I served my chicken parmesan with Palmini - linguini made from hearts of palm! They are linked here! :)
Serving: 2pieces, Calories: 618kcal, Carbohydrates: 10g, Protein: 62g, Fat: 34g, Fiber: 3g