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Chicken Parmesan Casserole
Healthy AF - Sn 4/Ep 73Healthy AF - Sn 4/Ep 73
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Cheesy baked chicken parm sits atop a bed of juicy zoodles making a well balanced meal!
For the Chicken Parmesan:
1/2 cup almond meal
1/4 cup parmesan cheese, grated
1 1/2 tbsp. chickpea flour
1/2 tsp. sea salt
1/4 tsp. ground black pepper
1/2 tsp. garlic powder
1 tsp. dried basil
1 tsp. dried oregano
3 boneless, skinless chicken breasts
1 tbsp olive oil
For the Casserole:
4 medium zucchini, spiralized
1 tbsp. olive oil
1/4 tsp ground black pepper
2 cups marinara sauce
8 oz. fresh mozzarella
6 leaves fresh basil, chopped
Preheat oven to 400 degrees F.
In a mixing bowl, combine the almond meal, parmesan, sea salt, pepper, garlic powder, basil, and oregano.
In a separate small bowl, beat the egg.
One chicken breast at a time, dip into the egg and then allow any excess to drip off.
Then, dredge into the almond meal mixture, and toss to coat.
Heat the olive oil in a large pan until hot.
Add the breaded chicken, and cook on both sides until golden brown, about 4-6 minutes per side.
In a casserole dish, add the zucchini noodles, olive oil, sea salt, and pepper, and toss to coat.
Spread the noodles out in an even layer.
Add the cooked chicken breasts over the top of the zucchini noodles.
Spoon the marinara sauce over the chicken and zucchini noodles.
Top each chicken breast with a thin slice of mozzarella.
Place into the oven and bake for 10-15 minutes, or until the cheese is melted and the casserole is heated through.
Garnish with fresh basil.
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