GF Chicken Parm

3 large boneless chicken breasts
2 ounces parmesan cheese, 1/2 cup
2 ounces almond flour, 1/2 cup
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 egg, beaten
1/4 cup oil, or as needed
Salt and pepper, to taste
6 tablespoons spaghetti sauce
4 ounces mozzarella cheese, shredded
2 tablespoons parmesan cheese

Cut each chicken breast in half to make 2 servings from each; cover with plastic wrap and flatten. Mix 1/2 cup parmesan, almond flour, garlic powder and Italian seasoning in a shallow dish or pie plate. Put the beaten egg in a separate shallow dish or pie plate. Dip each chicken breast in egg to coat, then lightly coat them with parmesan-almond mixture. Heat the oil in a large skillet over medium heat. Fry the chicken in hot oil until browned and the meat is almost done, but still slightly pink in the center.

Place the chicken breasts in a foil-lined and greased rimmed baking sheet; season with salt and pepper. Top each with 1 tablespoon of spaghetti sauce, then 1/6 of the mozzarella. Sprinkle each with 1 teaspoon parmesan cheese. Bake at 350º about 20 minutes until chicken is done and cheese is melted and bubbly.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user IDEZINE58.