Ingredients

The following ingredients have 4 Servings
  • Olive oil spray
  • 4 small chicken breasts, (6-7 oz each*)
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 large egg
  • 1 cup almond meal
  • 1/2 cup grated Parmesan
  • 1/2 cup marinara sauce
  • 4 (1 oz) slices provolone
  • 2 tablespoons chopped parsley (or basil)

Instruction

  • Preheat your oven to 425 degrees F. Line a rimmed baking sheet with foil and fit it with a wire rack. Spray the rack with olive oil.
  • Pat the chicken breasts dry. Season them on both sides with kosher salt, black pepper, and garlic powder.
  • In a shallow bowl or a Pyrex baking dish, whisk the egg with a tablespoon of water.
  • In another shallow bowl, mix together the almond meal and Parmesan.
  • Dip each chicken breast in the egg, then dredge it in the almond meal mixture. Use one hand for the egg mixture and one hand for the almond meal mixture.
  • Transfer the coated chicken breasts to the prepared wire rack. Spray their tops with olive oil. Bake them for 15 minutes.
  • Remove the pan from the oven but keep the oven on. Top each chicken breast with about 2 tablespoons of marinara sauce and 1 slice of provolone.
  • Return the chicken breasts to the oven for 5 more minutes, until they are cooked through, their internal temperature reaches 165 degrees F, and the cheese is melted.
  • Transfer the chicken to plates, top with chopped basil, and serve.