INGREDIENTS
3 Cups No-Sugar Added Spaghetti Sauce, I used leftover sauce from https://www.readyprepheal.com/?p=1526
4 Chicken Breasts
2 Free-Range Eggs
1 Cup Almond Flour
½ Cup Grated Parmesan
1 Tablespoon Italian Seasoning
½ Teaspoon Himalayan Salt
1 Teaspoon Garlic Powder
3 Tablespoons Butter Melted
½ Cup Shredded Mozzarella
Chopped Basil for Garnish
ASSEMBLY
- In a medium sized mixing bowl combine almond flour, parmesan, Italian seasoning, salt, and garlic powder.
- In a separate medium sized mixing bowl add eggs, and whisk.
- Coat each chicken breast with eggs, then with flour mixture and place in a large sized glass baking dish.
- Brush each chicken breast with half of the melted butter.
- Bake at 350° F for 30 minutes, flip and coat the other side of the chicken with melted butter.
- Bake for 20 minutes and top each chicken breast with shredded mozzarella.
- Bake for an additional 10 minutes or until cheese is melted.
- Serve chicken breasts topped with tomato sauce and basil.
SERVES 4
HEALTH BENEFITS
Free Range Eggs: They boost cognitive function and help neural processing within the brain. Twice as many omega 3 fatty acids and three times more vitamin E than caged chicken eggs.
Garlic: Can reduce high blood pressure, and it also contains antioxidants. Top food for gut health – it contains prebiotic fiber, plus it’s antiviral and antifungal.
Himalayan Pink Salt: One of the cleanest salts you can find. As opposed to conventional table salt that is heavily processed which removes its beneficial minerals.
Almond Flour: An excellent gluten free option that is low in carbohydrates and high in fiber and protein.
Full-Fat Mozzarella and Parmesan: The high fat and low sugar content makes these an EXCELLENT Ketogenic choice.
Tomato: May reduce the risk of heart disease and several cancers. They are also considered to be beneficial for skin health and may protect against sunburns.
Chicken: One of the highest rated sources of protein.