A healthier version of a classic!

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (200 degrees C).

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  • Blend almonds in a blender or food processor to the consistency of bread crumbs. Transfer ground almonds to a shallow dish and add 2 tablespoons Parmesan cheese, salt, pepper, and Italian seasoning.

  • Place chicken in a resealable plastic bag and pound, using a meat mallet, until about 1-inch thick.

  • Press chicken into almond mixture until evenly coated.

  • Heat coconut oil in a skillet over medium heat; cook chicken until a nice crust forms, about 5 minutes per side. Transfer chicken to a baking sheet.

  • Bake in the preheated oven until chicken is no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Heat pasta sauce in a saucepan over medium heat until warmed through, 3 to 4 minutes. Pour over cooked chicken and top with remaining Parmesan cheese.

  • Turn on oven's broiler. Broil chicken Parmesan until cheese is bubbling and golden, about 3 minutes.

Cook's Note:

Any shredded white cheese such as mozzarella cheese can be used in place of the Parmesan cheese.

Nutrition Facts

1492 calories; 104 g total fat; 168 mg cholesterol; 2672 mg sodium. 54 g carbohydrates; 94.5 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/18/2019
This is the second time I ve tried this recipe. The first time I did not grind the nuts enough. The second time was perfect. I did not like the overpowering taste of coconut oil I switched to avocado oil. My family loved it. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/18/2019
This is the second time I ve tried this recipe. The first time I did not grind the nuts enough. The second time was perfect. I did not like the overpowering taste of coconut oil I switched to avocado oil. My family loved it. Read More
Rating: 5 stars
11/09/2017
We thought this was a great dinner and I'm not going to mark down my rating because of a couple of little things I thought about it. First I'd start with only about 4-5 ounces of the almonds because I had a whole bunch left over. The little pinch of Italian seasoning would not even come close to flavoring that amount of almonds. Next time I would only stovetop it because putting it in the oven only took a few minutes after browning it in the pan. But we loved the flavors and the almond coating. I was surprised that the almonds stuck to the chicken without using an egg dip and we loved the crunch of the almonds. Thanks for this recipe because I will make it again! Read More
Rating: 4 stars
02/18/2019
This is the second time I ve tried this recipe. The first time I did not grind the nuts enough. The second time was perfect. I did not like the overpowering taste of coconut oil I switched to avocado oil. My family loved it. Read More
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