Keto Chicken Parmigiana Bake Recipe

About this recipe

A delicious keto-friendly twist on the classic Chicken Parmigiana, featuring almond flour breading and rich layers of cheese and sauce. Perfect for a satisfying dinner.

Ingredients

• 350G Typically Daylesford Organic Chicken Breasts
• Pack Tray Of 30 Medium Free Range Eggs
• 50G Pepper Black Ground BWFO
• - Filippo Berio Garlic Flavoured Olive Oil
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• NaN Old India Blanched Ground Almond Flour
• - Schwartz Italian Seasoning
• - Tata Salt

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a shallow bowl, beat 1 egg. In another bowl, place 1 cup of almond flour mixed with 1/2 teaspoon of Italian seasoning, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
3. 3. Dip each chicken breast (about 500 g total) into the beaten egg, then coat it thoroughly in the almond flour mixture.
4. 4. Heat 2 tablespoons of olive oil in a skillet over medium heat. Brown the coated chicken breasts on both sides, about 3-4 minutes per side.
5. 5. Place the browned chicken in a shallow baking dish. Layer each piece with 1 cup of shredded mozzarella cheese, 1/2 cup of grated Parmesan cheese, and 1 cup of sugar-free marinara sauce. Sprinkle an additional 1/4 cup of Parmesan cheese on top.
6. 6. Bake the dish uncovered in the preheated oven for 30 minutes, or until the chicken is fully cooked and the cheese is bubbly and golden.
7. 7. Let the dish rest for 5 minutes before serving. Enjoy as is or with a side of steamed vegetables for a complete keto dinner.