Easy keto chicken parmesan
Dinner made simple: this easy keto chicken parmesan is the perfect recipe for anyone who's not that much experienced in the kitchen. It's easy to make, entirely baked and delicious.
Servings 3 servings
Calories 457kcal
Ingredients
- 3 large chicken fillets 150 g each
- 100 g fresh mozzarella
- 30 g almond flour
- 20 g parmesan
- 1 egg
- 200 g tomato passata
- 1 ½ tablespoon olive oil
- 1 tsp onion powder
- ⅓ tsp ground black pepper
- ¼ tsp paprika
- a pinch of salt
- 3-5 leaves of fresh sage optional
Instructions
- Preheat the oven at 180°C and prepare the ingredients you need to coat the chicken. Combine almond flour, grated parmesan and spices in one bowl: mix well. In a second bowl, prepare the egg (beaten with a fork or a hand whisk).
- Coat each fillet with the egg, then move on to the dry mix. Place the chicken on a baking tray lined with parchment paper and a drizzle of olive oil (approx. 1 teaspoon). Bake for 40 minutes. Check the chicken from time to time to ensure the almonds flour is not burned.
- Now you'll need to remove the tray from the oven and transfer the chicken to a baking pan. At this point, the chicken will lay on a thin layer of tomato passata and it will also have a bit of passata on top. Add the slices of mozzarella and bake for 15 minutes. Ensure the chicken is fully cooked through before serving.
- Serve warm. Finish with a drizzle of olive oil (approx. 2 teaspoons), a pinch of black pepper and a few leaves of fresh sage.
Notes
- In the nutritional information written below, only 3/4 of the egg has been included because of the leftovers you will have after coating the chicken. A large egg weighs approx. 50-55 g; this means that only 40 g of egg have been taken into account.
- You can use a different size of chicken fillets, just ensure the meat is fully cooked through before serving. Adjust the amount of sauce if needed.
Nutrition
Calories: 457kcal | Carbohydrates: 8.5g | Protein: 44.5g | Fat: 27.2g | Fiber: 2.5g