Keto Parmesan-Crusted Chicken Recipe

About this recipe

A delicious and easy-to-make keto-friendly dinner featuring tender chicken breasts coated in a crispy Parmesan and almond flour crust, baked to perfection.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 400 g Agapi Protein Greek Yogurt (Natural)
• 100 g Old Hill Parmesan Cheese
• 35 g On1Y Grinder Italian Seasoning Flakes
• 300 g Nutty Yogi Almond Flour (With Skin)
• 100 g Dg1 Garlic Powder
• 1 kg Puro Healthy Salt (Sendha Namak)

Instructions

1. 1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. 2. In a shallow bowl, add 1 cup of plain Greek yogurt.
3. 3. In another bowl, mix 1 cup of almond flour, 1 cup of grated Parmesan cheese, 1 tsp garlic powder, 1 tsp Italian seasoning, and a pinch of salt and pepper.
4. 4. Dip each chicken breast into the yogurt, ensuring it is fully coated.
5. 5. Roll the yogurt-coated chicken breasts in the almond flour and Parmesan mixture, pressing gently to adhere the coating.
6. 6. Place the coated chicken breasts in the prepared baking dish and cover lightly with aluminum foil.
7. 7. Bake in the preheated oven for 45 to 50 minutes, removing the foil during the last 10 minutes to allow the crust to crisp up.
8. 8. Remove from the oven and let rest for 5 minutes before serving.