Low Carb Chicken Parm
Now that it’s starting to get a little cooler out, I’m thinking of yummy fall recipes that I love, including this Low-Carb Chicken Parm! It just as good, if not better, than the real stuff.
I start off by mixing all of my dry ingredients in a small bowl, then whisk the egg & water in another small bowl, and set aside, then grease my baking pan. I preheat my oven to 400 degrees Fahrenheit.
I then cut my chicken breasts down the middle, reducing the thickness, then again down the middle, reducing the width, so that I have 4 pieces of chicken per breast. In this recipe I use 3 chicken breasts, since I like to make enough for dinner & have leftovers for lunch the next day, but feel free to adjust that number based on how many people you are feeding.
I take the cut pieces of chicken and dip them in the egg wash, so that it gets completely coated, then in the dry ingredients, flipping until it’s fully coated, then place on a greased baking pan (I prefer a baking stone, but you could also use a glass baking dish).
Once all pieces are evenly spaced out on the baking dish, I place in the oven and bake for 15 minutes, or until the center of the chicken reaches at least 130 degrees Fahrenheit.
Next I take the pasta or marinara sauce and drizzle it over the top of each piece of chicken, then top that off with sprinkled shredded mozzarella cheese and place back in the oven for another 5 minutes, or until the cheese is melted & bubbly.
I serve this over a bed of zucchini noodles or konjac spaghetti, but you could just eat it plain or served with your choice of veggies or other low card side.
I hope you enjoy this recipe as much as I do! Also, don’t forget to tag #KetoYum, #KetoYumFood, & @KetoYumFood when posting photos to your social media!