A low-carb twist on the classic chicken parmesan, this keto-friendly casserole is topped with a creamy vodka sauce and gooey mozzarella cheese for a comforting and satisfying meal.
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces. 1 cup almond flour. 1 cup grated Parmesan cheese. 2 large eggs, beaten. 2 cups marinara sauce sugar-free. 1/4 cup vodka. 1/2 cup heavy cream. 1 cup shredded mozzarella cheese. 1/4 cup chopped fresh basil leaves. Salt and pepper to taste. Cooking spray or olive oil for greasing.
Instructions: Preheat the oven to 375F 190C. Grease a 9x13 inch casserole dish with cooking spray or olive oil. In a shallow dish, mix almond flour and grated Parmesan cheese. Season with salt and pepper. Dip chicken pieces into beaten eggs, then dredge in the almond flour mixture, coating evenly. Arrange the coated chicken pieces in the prepared casserole dish. In a saucepan, combine marinara sauce and vodka. Bring to a simmer over medium heat and cook for 5 minutes. Stir in heavy cream and continue to simmer for another 2-3 minutes until the sauce thickens slightly. Pour the vodka sauce evenly over the chicken in the casserole dish. Sprinkle shredded mozzarella cheese over the top. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. Garnish with chopped fresh basil before serving.
Prep Time: 20 minutes
Cook Time: 30 minutes
Linda Seiffert