Keto Chicken Parmesan Casserole
Is success determined at birth or it’s a result of hard work? Let’s do this Chicken Parmesan and see for ourselves!
As I recently have a little time, I was browsing on the web the other day. In search of new, fascinating tips, inspiring meals that We have never used before, to surprise my loved ones with. Looking for a while unfortunately couldn’t discover lots of interesting things. Right before I thought to give up on it, I found this delightful and easy treat by chance at Suncakemom. It seemed so mouth-watering on its photo, it called for quick actions.
It had been not so difficult to imagine just how it is created, how it tastes and just how much boyfriend might want it. Mind you, it is quite simple to delight the guy when it comes to desserts. Yes, I am a blessed one. Or maybe he is.Anyway, I visited the blog and used the precise instuctions which were coupled with wonderful graphics of the process. It really makes life rather easy. I can imagine that it’s a slight effort to take snap shots down the middle of baking in the kitchen as you normally have sticky hands so I seriously appreciate the hard work she put in for making this blogpost and recipe easily implemented.
With that said I’m empowered presenting my own recipe in a similar way. Many thanks for the thought.
I had been fine tuning the original mixture create it for the taste of my loved ones. I have to say it absolutely was a great success. They prized the taste, the overall look and loved getting a treat such as this during a stressful week. They quite simply demanded more, more and more. So the next time I am not going to commit the same mistake. I am going to multiply the amount to make them delighted.
You can find more Chicken Parmesan Healhty at SunCakeMom
Heat olive oil in a pan then saute the diced onion on high heat until it gets a glassy / translucent look for about 3-5 minutes. Add the crushed garlic and saute until it gets fragrant for about a minute.
Mix in the pureed tomato. Stir everything together nicely then place a lid halfway on pan and cook the sauce until its water content is somewhat reduced, for about 20 – 3o minutes.
10 minutes before finishing, stir in basil and oregano. With aromatic herbs -especially fresh ones- it is recommended to wait until the end so the dish can keep their scent.
Pound the chicken fillet to a about ½” / 1cm thick or simply cut it in half horizontally. We can also cut them into stripes. It’s tastier but it also means more work when breading.
Rub the chicken breast with salt and black pepper to taste. Rub in garlic powder and onion too. If there is time on our hands put the seasoned breast into the fridge for 1 – 24 hours. Get the breading station ready by measuring out the flour and breadcrumbs onto two plates. Beat the eggs in a medium bowl. In case of keto, we only need 1 plate for almond flour.
Flour both sides of the chicken breast by laying one side then the other into the flour.
Transfer the floured chicken breast into the beaten eggs.
Finally dunk both side of the egged chicken breast into the breadcrumbs and put it onto a plate. Repeat the process with the rest of the chicken breasts. In case of almond flour, use eggs and almond flour and don’t stack the meats up after dunking them into eggs as they will stick together.
Pour ½ cup / 125 ml oil into a frying pan heat it up to medium high and fry the chicken breasts until they get a golden brown color for about 2 -3 minutes.
Flip them over and fry to golden brown for another 2 -3 minutes. Repeat with the remaining breasts.
Spread half of the marinara sauce on the bottom of the casserole dish then sprinkle half of the grated Parmesan on top.
Place the chicken breasts onto the sauce then sprinkle the other half on the Parmesan on top.
Spread the other half of the marinara sauce on top then add the Mozarella.
Set the oven to broiling on highest temperature and put the Chicken Parmesan in until golden brown spots starts to appear on the cheese for about 10 – 15 minutes.