Chicken Parmesan Casserole – Low Carb & Gluten Free
2017-01-19 11:57:20
Serves 8
For the chicken
- 1.5 lbs boneless skinless chicken breast
- 1 egg
- ½ cup almond flour
- ¼ cup grated parmesan cheese or *raw cheese of choice
- ½ tsp kosher salt
- ⅛ tsp ground black pepper
- ½ tsp garlic powder
- 1 tsp dried parsley
- ½ tsp dried basil
- 3 Tbsp olive oil for frying
- For the casserole
- 4 cups cooked spaghetti squash
- 1 Tbsp olive oil
- ½ tsp kosher salt
- ⅛ tsp ground black pepper
- ½ Tbsp dried parsley
- 1.5 cups easy keto marinara sauce (or low sugar jarred sauce)
- 6 ounces fresh mozzarella or *Raw Goat Cheese
- Fresh basil, chopped (optional for garnish)
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.
Notes
- *Raw Cheeses digest easier and are also very alkalizing compared to pasteurized cheeses that have been stripped of important digestive enzymes.
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