Ingredients

The following ingredients have 4 Servings
  • 2 large Boneless skinless chicken breasts (cut in half lengthways, pounded thin)
  • Salt and freshly ground black pepper
  • 1 cup Almond flour
  • 4 large Eggs (beaten with 2 tablespoons water and seasoned with salt and pepper)
  • 1 cup Coconut Oil (or other high smoke point oil)
  • 1 + 1/3 cups Low Carb Marinara Sauce
  • 1/2 lb Mozzarella (sliced)
  • 1/4 cup Parmesan (freshly grated )
  • Fresh basil, or parsley leaves (for garnish)

Instruction

  • Preheat oven to 400F
  • Cut the chicken breasts in half length ways to make two equal sized thinner pieces of chicken breast that are both about 3/4 inch thick (see photo in post)
  • Pound each chicken breast between pieces of cling wrap to about 1/2 inch thick using the flat side only of the meat mallet, or a rolling pin.
  • Season both sides of chicken with salt and pepper.
  • Add almond flour to wide flat dish and season with 1tsp salt and 1tsp pepper.
  • Add the eggs plus 2 tbsp water to a bowl and beat well, add 1/2 tsp salt.
  • Add the oil to a large skillet suitable for frying, such as stainless steel or cast iron. Heat it until hot but not smoking.
  • Dredge each breast in the seasoned almond flour first, tap off excess, then dip in the seasoned egg, then dip again in the almond flour.
  • Add 2 chicken breast pieces to the pan at a time and cook until golden brown on both sides, about 6 minutes per side or until the chicken is fully cooked. Turn the heat to medium, if it's too high you will burn the almond flour crust.
  • Transfer to a baking dish and top each breast with 1/3 cup marinara sauce, slices of the mozzarella, salt and pepper, and grated Parmesan.
  • Bake in the oven until the chicken is heated through and the cheese is melted, about 5 to 8 minutes. 
  • Remove from the oven and garnish with chopped basil or parsley.