Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Cheesy baked chicken, low-carb crumb — Italy.
Equipment: Frying pan; baking dish
Measures and names
Ingredients
- 4 chicken breasts, butterflied
- 1 egg, beaten
- 60 g ground almonds
- 30 g grated parmesan
- 1 tsp dried oregano
- 200 g passata or chopped tomatoes
- 125 g mozzarella, sliced
- 1 tbsp oil
- Salt and black pepper
Method
- Heat the oven to 200°C (fan 180°C). Mix the ground almonds, parmesan and oregano on a plate.
- Dip each butterflied chicken breast in the beaten egg, then press firmly into the almond mixture to coat.
- Heat the oil in a pan and brown the chicken for 3 minutes each side, until the crumb is golden. Transfer to a baking dish.
- Spoon the passata over and around the chicken and lay the mozzarella on top.
- Bake for 15–18 minutes, until the cheese is bubbling and the chicken cooked through with no pink inside.
- Rest briefly and serve with a green salad or courgetti. Taste before adding salt — parmesan already seasons the dish.
Swaps and tips
Ground almonds replace breadcrumbs for a crisp, low-carb coating. Serve with a green salad or courgetti.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 57 g | 7 g | 2 g | 33 g | 557 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
