Tender baked chicken coated with almond flour, Parmesan, topped with sugar-free marinara and gooey mozzarella.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts, approximately 5.3 ounces each
02 - 0.5 teaspoon salt
03 - 0.5 teaspoon black pepper
→ Coating
04 - 1 cup almond flour
05 - 0.5 cup grated Parmesan cheese
06 - 1 teaspoon dried Italian herbs
07 - 2 large eggs
→ Topping
08 - 1 cup sugar-free marinara sauce
09 - 1.25 cups shredded mozzarella cheese
10 - 2 tablespoons chopped fresh basil, optional
→ For Baking
11 - 2 tablespoons olive oil
# Steps:
01 - Preheat oven to 400°F. Lightly grease a large baking dish with olive oil.
02 - Pat chicken breasts dry with paper towels and season both sides evenly with salt and pepper.
03 - In a shallow bowl, combine almond flour, grated Parmesan cheese, and dried Italian herbs.
04 - In another shallow bowl, whisk eggs until well combined.
05 - Dip each chicken breast into egg wash, then coat thoroughly in the almond-Parmesan mixture, pressing gently to ensure the coating adheres properly.
06 - Place coated chicken breasts in the prepared baking dish in a single layer.
07 - Bake for 20 minutes until the coating turns golden and the chicken is nearly cooked through.
08 - Remove from oven. Spoon marinara sauce evenly over each chicken breast, then top with shredded mozzarella cheese.
09 - Return to oven and bake for 8 to 10 minutes until cheese is bubbly and chicken reaches an internal temperature of 165°F.
10 - Garnish with fresh basil if desired and serve immediately.
