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Transform classic chicken parmesan into a keto-friendly delight with our full-fat yogurt-based coating. Enjoy a delicious and lower carb take on an Italian classic.
30 minutes
25-30 minutes
Ingredients:
1 cup Full-fat Greek yogurt
2 eggs Egg
1/4 cup Ground pork rind or almond flour
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Salt
1/4 teaspoon Pepper
4 chicken breasts Chicken breasts
1 jar Marinara sauce
1 cup Shredded mozzarella cheese
Instructions:
- In a mixing bowl, combine full-fat Greek yogurt, egg, ground pork rind or almond flour, garlic powder, onion powder, salt, and pepper to create the marinade. Coat each chicken breast in the mixture thoroughly and set aside to marinate for at least 30 minutes.
- Preheat oven to 375°F (190°C).
- Place the marinated chicken breasts on a baking sheet lined with parchment paper.
- Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through and the exterior is golden brown.
- Meanwhile, warm the marinara sauce in a separate pan over low heat.
- Once the chicken is baked, top each breast with marinara sauce and shredded mozzarella cheese.
- Return to the oven (under broil setting) for 3-5 minutes or until the cheese is melted and bubbly.
- Serve hot.
