Chicken Parmesan

October 26, 2017

4 chicken breasts

4 slices provolone

3/4 C grated Parmesan

1 egg, beaten

8 oz can tomato sauce

2 T almond flour

1 t Italian seasoning

salt and pepper

1 T fresh minced basil


* preheat oven to 375*

1. Pound chicken breasts to 1/2 inch thickness and set aside

2. Combine Parmesan and almond flour in a shallow bowl.  Put beaten egg in another shallow bowl. Dredge chicken in egg and then Parmesan mixture and place in a baking dish.  Bake for 20-25 minutes or until chicken is no longer pink and breading has browned.  Cover each breast with a slice of cheese for the last few minutes.

3. In a small saucepan, combine tomato sauce and spices.  Allow to simmer while chicken bakes.

4. Top with a spoonful of sauce, and sprinkle with Parmesan and basil and serve.







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