Wussup Towners. Today for dinner we are making a keto friendly, low carb version of Chicken Parmesan. To help keep our carb count down we breaded the chicken with a combination of Parmesan cheese and unflavored whey protein, and also made our sauce from scratch. Please feel free to try this recipe out the next time you are itching for some Italian. Thank you for watching!!! Please Like, Share, and Subscribe.
Chicken
- 2 lbs Chicken Breast
- 1 tbs seasoning salt
- 1 tbs Italian seasoning
- 1 tsp pepper
Breading
- 3/4 cup or 2 scoops Isopure unflavored whey protein
- 1/4 cup Parmesan cheese
- 2 tsp Italian seasoning
- 1/2 tsp chili powder
Sauce
- 28 oz pasta sauce or marinara sauce
- 1 tbsp olive oil
- 1/4 cup onion
- 1 tbsp chopped garlic (i added additional seasoning to my sauce chili powder, Italian seasoning and garlic powder)
- top each piece of chicken with mozzarella cheese
We started out by butterflying the chicken breast to flatten them out. We seasoned them with seasoning salt, Italian seasoning, and black pepper. Next, we breaded the chicken with unflavored whey protein, parmesan cheese, Italian seasoning, and chili powder. Combined everything together, then coated all the chicken. Heated up some oil and fried the chicken in a cast iron skillet until it reached an internal temp of 160 degrees.
For the sauce, we added olive oil to a saucepan, added onion and saute for 2 mins then added garlic and cooked for 30 seconds.
Next, we added in a can of tomato sauce and seasoned it with chili powder, Italian seasoning, and garlic powder. Cooked the sauce for two minutes then added it to a baking dish. We placed the chicken into the baking dish on top of the tomato sauce. We topped each piece of chicken with mozzarella cheese and jalapenos. Placed it in the oven for 15 mins at 400 degrees.
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