Low Carb Chicken Parmesan

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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.5 tsp Onion powder
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  1 1 pinch salt (to season)
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  2 Egg, Whole, Large(88g)
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  1 Garlic(3g)
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  0.5 tsp Italian seasoning
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  1 1 pinch salt (to taste)
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  1 1 pinch cracked pepper (to taste)
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  1 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  0.5 cup Almond Flour, Blanched
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tbsp Butter
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  26 oz Pasta Sauce, Marinara, Canned
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  8 oz Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  1 Red pepper flakes
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  2 tbsp Basil, Fresh

Instructions

1. 1Slice each chicken breast in half horizontally to create 4 thin fillets. Season both sides generously with Italian seasoning, onion powder, salt, and pepper. Set aside.
2. 2Whisk together the eggs, minced fresh garlic, and Italian seasoning in a shallow bowl; season with salt and pepper. Place the chicken fillets in the egg wash and let sit for 2–3 minutes.
3. 3Combine the grated Parmesan and almond flour in a separate shallow bowl. Using a fork, lift each chicken fillet from the egg wash, allowing excess to drip off, then dredge thoroughly in the Parmesan mixture, pressing gently to adhere. Shake off excess coating and set breaded fillets on a plate.
4. 4Heat the olive oil and salted butter in a large non-stick skillet over medium-high heat until the butter foams, about 1 minute. Working in batches, fry 2 chicken fillets at a time without moving them for 4–5 minutes until the coating turns golden brown and crispy. Flip and cook the other side for 3–4 minutes until golden and the internal temperature reaches 165°F. Transfer to a plate and repeat with remaining fillets.
5. 5Preheat your oven broiler to 400°F. Spread half of the marinara sauce across the bottom of a lightly greased baking dish. Arrange all cooked chicken fillets in a single layer over the sauce and top with the remaining marinara, red pepper flakes, and mozzarella cheese.
6. 6Broil for 5–7 minutes at 400°F until the cheese is melted and bubbling and the chicken reaches 165°F internally.
7. 7Remove from the oven and sprinkle fresh basil over the top. Divide evenly into 4 airtight containers while hot. Cool completely before sealing and refrigerating.