Ok, one of the toughest parts of it all is leaving behind some foods you love.. However, doesn't have to be that way...
I've always liked chicken parm... but.. the carbs involved are a no go..
However, here a keto friendly parm recipe..
and not so much different...
Keep in mind I used a large 9.5 ounce chicken breast... but only eat half for dinner... and then the rest for breakfast... just like day old pizza..
Instead of breading the chicken with bread crumbs... I use 1/4th cup coconut flour, 1/4th cup almond flour, one heaping tablespoon of parmean cheese.. put in a container and shaken up...Then .. crack 2 eggs.. and soaks the chicken.. and then dredge in the flour mixture.. quick fry in 2 tbs of butter and one of olive oil..until the crust is browned...
Pre-heat the over to 380 - and bake the chicken for 20 minutes..
In the mean time, saute 2 ounces of mushrooms..and reserve.. then 3/4 cup of diced tomatoes, 1 tbs tomato paste, saute 2 cloves of garlic and add, bring to a soft boil and lower to simmer... I add a little stevia to sweeten the sauce..
When the buzzer goes off for the 20 minute chicken..pull it out and spread the tomato mixture on top... bake an additional 20 minutes...
When the buzzer goes off for the second time... spread cheese ( I use mozzerella.. over the top of it all.. and garnish with fresh basil... bake for 8 to 10 minutes more or until the cheese starts to brown... Enjoy... I serve it with boiled asparagus spears with ranch dressing...
(Keep in mind that most of the flours used... actually remain unused but you need to use the amounts to adequately dredge the chicken....the remainder is tossed.. so the carbs in them are next to nothing)
