Parmesan Chicken Casserole (Keto Low Carb)

 

Ingredients

• 4 (6 oz) boneless skinless chicken breasts, pounded into 1/2" thick pieces.
• 1 egg
• 1/3 cup almond flour
• 1/3 cup parmesan cheese, finely grated
• 1 teaspoon garlic salt
• 1 teaspoon Italian seasoning
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
• 2.5 oz fresh baby spinach
• 16 oz. marinara sauce (low carb with no added sugar - we used Rao's brand)
• 1/2 cup ricotta cheese
• 1 cup mozzarella cheese, grated 

Instructions

1. Preheat oven to 375 degrees F. Prep and assemble all of your ingredients.
2. In a shallow bowl whisk an egg.
3. In a shallow bowl or a gallon-sized plastic bag, mix almond flour, parmesan, garlic salt, Italian seasoning, and pepper.
4. Dredge chicken in the egg then dip both sides into the coating. Set on a plate until ready to sear the chicken.
5. Add olive oil to an ovenproof skillet that has been preheated to medium-high. When the pan is hot, place each piece of chicken into the pan and sear for 4 minutes or until golden brown. (Tip: make sure your pan is hot enough that the chicken sizzles)
6. Turn chicken over and sear for an additional 3 minutes.
7. Remove the chicken to a cutting board and set it aside.
8. Reduce heat to medium and saute spinach until wilted, about 1 to 2 minutes. Turn off heat.