The next time you’re craving Chicken Parmigiana from Olive Garden, try making this Gluten Free Keto Chicken Parmesan instead! I promise you won’t be disappointed!
1poundthinly sliced boneless skinless chicken breast
2largeeggs
pinchof salt
¼teaspoongarlic powder
1cupWhisps Cheese Crumbs Italian Herb*see above for alternative
½cuppizza sauce or marinara
½cupshredded parmesan cheese
½cupavocado oil
Instructions
Add ½ cup avocado oil to bottom of deep skillet and turn heat to medium low
Preheat oven to 400°F
Add eggs, salt, and garlic powder to a shallow dish and whisk to combine
In a separate shallow dish, add cheese crumbs
Working one at a time, dip your thinly sliced chicken breast into the egg mixture and coat both sides
Then dip into your crumb mixture, making sure to coat both sides well
Once you have all of the chicken coated with the cheese crumbs, carefully add two at a time to the skillet and fry on each side until golden brown. This helps the crumbs adhere to the chicken so they don’t fall off during baking.
Add pan-fried chicken breasts to baking sheet and bake at 400°F for 10-20 minutes, until chicken has cooked through (time will depend on the thickness of your chicken)
*If your chicken cooks through during the pan-frying process, you do not need to bake it
Top each chicken breast with 2 tablespoons pizza sauce or marinara and 2 tablespoons shredded mozzarella cheese
Turn on oven broiler and place the baking sheet back in the oven under the broiler until the cheese has melted