Keto chicken parmesan is a speedy, simple, and delectable formula to make for supper. Meager chicken bosoms are crusted in parmesan cheddar, seared until brilliant darker, at that point finished with marinara and melty mozzarella cheddar!
I don't have a clue why, yet I generally consider meals like chicken parmesan better surrendered over to eateries. I adore it, however just in the event that another person is making it. Come to discover, it truly is anything but difficult to plan… particularly the keto way!
This Keto Chicken Parmesan is very simple! It requires only 6 fixings (on the off chance that you use locally acquired marinara) and barely 30 minutes to make! Gives up!
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Ingredients
- 3 Chicken Breast, cut in half lengthwise
- 2 Eggs, beaten
- 1/2 teaspoon Italian seasoning
- 1 Cup Parmesan Cheese, Pre-shredded
- 3/4 Cup Marinara sauce
- 12 Ounces Fresh Mozzarella, sliced into 12 slices
Instructions
- Heat a non-stick skillet over medium heat and pre-heat the oven to 375F
- Combine the eggs and the Italian seasoning in medium sized bowl. Add the Parmesan cheese to another bowl. Coat the chicken cutlets in the egg mixtures, then into the parmesan, being sure to coat the chicken well.
- Spray the skillet with cooking spray and cook the coated chicken on each side for 3 minutes. Remove to a baking dish.
- Spoon 2 tablespoons of marinara on top of each cutlet, followed by 2 ounces of fresh mozzarella.
- Bake in the pre-heated oven for 10 minutes or until the cheese melts. Serve
For more detail : bit.ly/2tCPt2Z
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