Keto-Friendly Chicken Parmesan

1.Preheat the oven to 400°F (200°C).

2.In a shallow dish, combine the almond flour (1 cup), grated Parmesan cheese (½ cup), dried oregano (1 teaspoon), dried basil (1 teaspoon), garlic powder (½ teaspoon), salt (½ teaspoon), and black pepper (¼ teaspoon).

3.Dip each chicken breast into the beaten eggs (2 large), then coat evenly with the almond flour (1 cup) mixture.

4.In a large skillet, heat the olive oil (2 tablespoons) over medium-high heat. Add the coated chicken breasts and cook until golden brown, about 3-4 minutes per side. Remove from the skillet and set aside.

5.In a small saucepan, heat the marinara sauce over medium heat. Stir in the dried basil (1 teaspoon), dried oregano (1 teaspoon), garlic powder (½ teaspoon), onion powder (¼ teaspoon), salt (½ teaspoon), and black pepper (¼ teaspoon). Cook for 2-3 minutes, until warmed through.

6.Spread a thin layer of the marinara sauce on the bottom of a baking dish. Place the cooked chicken breasts on top of the sauce.

7.Pour the remaining marinara sauce over the chicken breasts. Sprinkle the shredded mozzarella cheese (½ cup) and grated Parmesan cheese (½ cup) on top.

8.Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.

9.Garnish with fresh basil leaves before serving.