Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, butterfly-cut and pounded thin
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 cup superfine blanched almond flour
  • 1 cup freshly grated Parmesan cheese
  • 1 tbsp dried Italian seasoning
  • 1/2 tsp garlic powder
  • 2 large eggs, beaten
  • 3/4 cup low-carb marinara sauce
  • 1.5 cups shredded whole-milk mozzarella cheese
  • 4 leaves fresh basil, for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C). Place an oven-safe wire rack inside a large rimmed baking sheet and spray lightly with avocado oil to prevent sticking.
  2. Pat the chicken breasts extremely dry with paper towels. Season both sides of the chicken with sea salt and cracked black pepper.
  3. Set up a dredging station with two shallow bowls. In the first bowl, beat the two large eggs. In the second bowl, combine the almond flour, grated parmesan cheese, Italian seasoning, and garlic powder.
  4. Dip each chicken breast into the egg wash, allowing excess to drip off, then press firmly into the almond-parmesan mixture until fully and evenly coated.
  5. Place the coated chicken onto the prepared wire rack. Bake for 15-20 minutes, or until the internal temperature reaches 160°F (71°C) and the crust is golden brown.
  6. Remove the tray from the oven. Spoon 2-3 tablespoons of marinara sauce over each chicken breast and top with a portion of the shredded mozzarella cheese.
  7. Return the chicken to the oven and broil for 2-4 minutes until the cheese is melted, bubbly, and slightly browned. Garnish with fresh basil before serving.