12 June 2016

Low Carb Chicken Parmesan

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Today I was watching Giada at Home, and all of the delicious-looking Italian food she was whipping up made me in the mood for chicken parmesan (and yes, I'm aware chicken parm is an American creation). But it's so delicious, so who really cares? I've made several variations of low carb chicken parmesan with various "breadings" (ie almond flour, coconut flour, grated parmesan, pork dust, etc.), but I decided it was time for some real breadcrumbs, using my very favorite low carb bread recipe. It was super yummy and will be my new go-to chicken parm, assuming I have any leftover bread!


1 tsp garlic powder
1/4 tsp salt
1 tbsp water
2, 4-ounce chicken breasts
1 large egg
1/2 cup Rao's marinara sauce
1/2 cup shredded parmesan
1/2 tsp parsley 


1) Pre-heat oven to 350 degrees.

2) Put 2 slices of The Real Deal Bread into a Ninja and pulse.

3) Add garlic powder and salt to the breadcrumbs and pulse some more.

4) Put breadcrumbs in a bowl with a diameter long enough to fit a chicken breast.

5) In another bowl the same size, crack 1 large egg and add 1 tbsp water. Mix well.

6) Pound chicken breasts until thin enough to your liking.

7) Dip the chicken breasts in the egg mix, coating top, bottom and sides well. Then dip them in the breadcrumb mixture until well-coated. 

8) Place chicken breasts in a pan covered in foil or parchment paper.

9) Put them in the oven for about 15 minutes.

10) Remove from oven and add marinara sauce and parmesan cheese.

11) Return to oven for 13-20 minutes (based on how long it takes to cook raw chicken in your oven). 

12) Turn on the broiler for 2-4 minutes to brown the cheese.

13) Remove from the oven, and top with fresh parsley. 

14) Enjoy, and feel free to post comments and pictures on Caroline's Keto Kitchen Facebook page.

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