Low Carb Chicken Parmesan
This is a delicious meal that is perfect for a cozy home cooked dinner - perfect for our "cool" San Francisco summer nights!
Whisk your eggs and 4 Tbsp of cream together for your "wet" ingredients dish.
Combine 1 cup almond flour with 3/4 cup grated parmesan, salt and pepper for your "dry" ingredients dish.
Pound out your chicken breasts (you can also butterfly cut the breasts if they are larger). Dip them first in the egg mixture, then transfer over to the almond flour/parmesan cheese - pat into the chicken breast to make sure you have a nice coating.
Now get ready for some fun frying! Place the coated chicken breasts in 4 Tbsp of butter and brown the breasts. You may notice some of the breading fall off, but fear not, it all goes into the marinara sauce topped with cheese to bake, so nobody will notice.
Put a layer of the marinara sauce on the bottom of the pan, then place the browned breaded chicken breasts on top of the sauce. Layer with more marinara sauce, and then top with lots of delicious provolone and mozzarella - we used both regular and fresh mozzarella!
Bake for 30 mins at 375 degrees until the cheese is brown and bubbly. This dish is hot, so make sure to let it rest for a few mins before you start serving. Top with fresh basil and snuggle in to enjoy! We recommend a nice cabernet to go with this comfort meal!
Welcome to our blog! We are twins who love cooking, trying new restaurants, and taking photos of food in San Francisco. We love to improvise and come up with fun, creative and easy recipes. They are meant to be inspirations for you to come up with your own unique recipes, or follow along with what we do - your choice! We enjoy taking pictures of food whether at home or out at restaurants, and of course, we love our burrata and chardonnay. Enjoy!