Cheeseless Chicken Parm


  • 4 chicken breasts
  • 1 cup almond flour
  • ¼ cup coconut flour
  • 1 tablespoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 eggs
  • 2 tablespoons olive oil
  • 25 oz. jar marinara sauce

  1. Preheat oven to 350 degrees.
  2. If chicken breasts are large, place them in a large ziplock bag and pound them until they have even thickness.
  3. Then, place them on a plate and sprinkle them with a little salt and pepper.
  4. In a large shallow bowl or large plate, combine almond flour, coconut flour, garlic powder, basil, oregano, ½ teaspoon salt & ¼ teaspoon pepper.
  5. On another large plate, crack 2 eggs and stir them well.
  6. Place a large skillet over high heat and add olive oil to the pan.
  7. Bread the chicken breasts by dipping each in the egg mixture and toss to coat, then into the almond flour blend, tossing to coat and shaking off any excess.
  8. Once all the chicken is coated, add them to the hot oil and cook for 2 minutes on each side, just until slightly browned.
  9. In a 13 x 9 inch pyrex dish, add half of the jar of marinara sauce, then place chicken on top and coat them with the rest of the sauce.
  10. Bake for 20 minutes and enjoy!

photo and recipe:



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