Simple, but classic. Some delicious melted cheese sizzling over a sweet and savory marinara sauce covering a breaded, tender piece of chicken. Whether it’s served with spaghetti or sweet potatoes, Pollo alla Parmigiana—Chicken Parmesan—is a staple of Italian cuisine. Try this recipe and experience the savory flavor of Italy.

Prep time: 15 minutes
Cook time: 20 minutes
Serves 2 people

Ingredients:

  • 4 small chicken breasts
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 1 tsp. garlic powder
  • 1 large egg
  • 1 cup almond meal
  • ½ cup grated Parmesan cheese
  • ½ cup marinara sauce
  • 4 (1 oz) slices mozzarella cheese
  • 2 Tb. fresh basil, chopped

Directions:

  • 1

    Preheat the oven to 425°F. Line a baking sheet with foil and fit it with a wire rack. Spray the rack with olive oil.

  • 2

    Pat the chicken breasts dry. Season both sides with salt, pepper and garlic powder.

  • 3

    In a small dish, whisk the egg with a tablespoon of water.

  • 4

    In another dish, mix together the almond meal and Parmesan cheese.

  • 5

    Dip each chicken breast in the egg mixture then cover in almond meal mixture.

  • 6

    Transfer the coated chicken breasts to the prepared wire rack. Spray the tops with olive oil. Bake for 15 minutes.

  • 7

    Remove the pan from the oven. Top each chicken breast with about 2 tablespoons marinara sauce and 1 slice of mozzarella or Parmesan.

  • 8

    Return the chicken breasts to the oven for 5 more minutes until the cheese melts. Internal temperature should reach 165℉ when cooked through.

  • 9

    Top the chicken with chopped basil and serve.

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