This low carb chicken parmesan is made with an almond flour and parmesan cheese coating, so the chicken stays crisp and moist, plus a homemade sauce for lots of flavor!
Recipe by: Mayumi Tavalero
Cook Times
Active Prep20
Hands-On Cook15
Hands-Off Cook25
Recipe Serving Size10
Cooking Tools Required
Baking Pan
Ingredients
For the tomato sauce:
28ouncecanned whole peeled tomatoeschopped, juice reserved
3clovegarliclarge, peeled and finely chopped
4tablespoonextra virgin olive oil
1teaspoonKosher salt
1/3teaspoonfreshly ground black pepper
Prepare the chicken:
2½poundboneless skinless chicken breast 1 chicken breast=2 servings
Pre-heat oven to 350 degrees. Place the chopped tomatoes and juice, garlic, olive oil, salt, and pepper in a medium saucepan. Cook, covered, stirring often on medium heat for about 20-25 minutes. Taste and correct for salt.
Meanwhile, cut the chicken breasts into halves horizontally. Put each piece between two pieces of plastic wrap and pound them to 3/8 inch thick. Season chicken filets with Kosher salt and freshly ground pepper.
On a large rimmed plate, mix together the parmesan cheese, almond flour, and the Italian seasoning; set aside. In a shallow bowl beat together the eggs and the water.
Dredge the chicken pieces in the rice flour until thoroughly coated; shake off excess. Dip in the egg mixture, letting any excess runoff. Coat with almond flour mixture, patting gently to thoroughly cover each piece.
Heat a large sauté pan(s) to medium and add half the olive oil. Place coated chicken filets into pan(s) and cook for about 3 minutes per side or until nicely browned, being careful not to move chicken excessively to keep the crust intact.
Place ½ the tomato sauce in the bottom of a baking dish(es) that will accommodate all the chicken, slightly overlapping if necessary. Place chicken over sauce and spoon remaining sauce over chicken. Sprinkle with mozzarella cheese, then grated parmesan cheese. Bake, uncovered, for 20 minutes.
Remove from oven and sprinkle with chopped parsley.