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Chicken Parmesan

Total Time 40 minutes
Servings 4 to 6


  • 4 to 6 chicken breasts
  • about 1 cup of blanched almond flour
  • olive oil spray
  • 1 jar of Rao's marinara sauce this is amazing sauce, from Italy, with an all natural short ingredient list, but you could use another favorite of your own that doesn't contain sugar
  • about 1/2 cup of parmesan cheese freshly grated


  • Slice each chicken breast in half lengthwise, to form two thinner breast pieces. (You can pound it with a meat tenderizer, but I skip this for simplicity.) Or you can buy your chicken already sliced thin.
  • Dredge each chicken breast in almond flour. Place in a baking pan. Spray lightly with olive oil (I use a Misto spray bottle) or use a pastry brush and dab olive oil onto chicken breasts.
  • Top with about 2 tablespoons of tomato sauce. Bake for about 20 minutes.
  • Sprinkle with freshly grated parmesan cheese (the real, aged, good stuff from Italy). Bake 10 minutes more or until chicken is done. We like to



Serve with a roasted green vegetable like broccoli and a simple side salad.