Chicken Parmesan Casserole – Low Carb & Gluten Free
Calories 340kcal
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1/2 cup almond flour
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 3 tablespoons olive oil (for frying)
- 4 cups spaghetti squash (for frying)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/2 tablespoon dried parsley
- 1 1/2 cups marinara sauce (for frying)
- 6 ounces fresh mozzarella
- fresh basil (for frying)
Instructions
- For the chicken: Cut the chicken into 2 inch pieces.
- In a small bowl, beat the egg.
- Combine the almond flour, parmesan cheese, salt, pepper, garlic powder and dried parsley in another medium bowl.
- Dip the pieces of chicken, one or two at a time into the egg solution and then the breading mixture – then remove to a clean plate.
- Heat the oil in a nonstick saute pan until hot.
- Cook the breaded chicken pieces on both sides until golden brown.
- Remove to a paper towel-lined plate.
- Combine the cooked spaghetti squash, olive oil, salt, pepper, and parsley in a medium bowl and toss well to coat.
- Spread the squash out in a 8 x 12 (or equivalent) oven safe dish.
- Spread the cooked chicken pieces over the top of the squash.
- Spoon the marina sauce over the chicken and squash.
- Cut or tear the mozzarella into pieces and place them over the chicken.
- Bake in a 375 degree (F) oven for 30 minutes, or until the cheese is melted and the casserole is heated through.
- Garnish with fresh chopped basil and serve hot.
Originally posted 2019-02-20 18:15:01.
