Name: Baked Chicken Parmesan with Marinara and Alfredo Duo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 2 tbsp almond flour; 1 tbsp parmesan cheese; 0.25 tsp dried oregano; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 large egg; 0.25 cup marinara sauce; 0.25 cup alfredo sauce; 1 oz mozzarella cheese; 1 medium zucchini; 1 tsp olive oil

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Slice the chicken breast into two even cutlets and pound them to an even thickness.
In a shallow bowl, whisk the egg; in a separate bowl, combine the almond flour, parmesan cheese, oregano, garlic powder, sea salt, and black pepper.
Dip each chicken cutlet into the egg, then dredge in the almond flour mixture until thoroughly and evenly coated.
Place the coated chicken on the baking sheet, drizzle with olive oil, and bake for 15 minutes until the crust is golden and the chicken is nearly cooked through.
While the chicken is baking, spiralize the zucchini into noodles and lightly sauté them in a pan for 3 minutes until just tender.
Remove the chicken from the oven; spoon the marinara sauce over one cutlet and the alfredo sauce over the other.
Sprinkle the mozzarella cheese evenly over both cutlets and return to the oven for 5 minutes until the cheese is melted and bubbly.
Serve both the red and white sauce chicken cutlets over the bed of zucchini noodles immediately.

Nutrition

Ingredients

Instructions

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