Ready in about 30 minutes, this easy recipe is made with a coating of almond meal. It’s just as good as the traditional recipe! “It’s like pizza on a chicken breast!” declared the Picky Eater, delighted. Why yes, it is. Chicken breast is coated with a mixture of almond meal and parmesan, baked until cooked through, then topped with marinara sauce and cheese and baked briefly to melt the cheese. It’s as good as it sounds, and the way it combines simple ingredients into a culinary delight is genius. Just like Greek chicken with its garlicky-lemony flavors or the very flavorful blackened chicken.
Recipe Card
Olive oil spray: To coat the chicken before baking. Chicken breasts: Boneless and skinless. Try to pick relatively small pieces, 6-7 ounces each. To season: Kosher salt, black pepper, and garlic powder. Egg: I use large eggs in most of my recipes, this one included. Almond meal: This is the almond meal I use. Blanched almond flour works too. Grated Parmesan: It’s best to use finely grated cheese and not coarsely shredded. Marinara sauce: Try to use a sugar-free brand such as Rao’s. Provolone cheese: Mozzarella works too. Fresh basil: Its fresh flavor greatly elevates this dish.
Season the chicken breasts. Dip them in an egg wash and then in a mixture of almond meal and parmesan. Arrange them on a rimmed baking sheet and spray them with oil. Bake for 5 more minutes, garnish with chopped basil (or parsley), and serve. Instead, I bake them in the oven in two stages. The first stage is intended to cook them through and brown the almond meal coating. The second stage is meant to melt the cheese. In the summer, I often serve it with grilled zucchini. It’s also good with arugula salad or cucumber tomato salad.
