If chicken parm isn't crispy, then I don't want it! This almond flour breading does the trick and is completely on plan. I do feel like air frying the chicken is a must - baking just isn't going to get you that same crisp. Give this a try and let me know what you think!
1/2 lb raw thin sliced chicken breast (4.5 oz once cooked - 3/4 leaner)
1/4 cup Reduced fat mozzarella cheese (1/4 lean)
1 cup Spaghetti squash (2 greens)
1/4 cup Raos marinara sauce (1 green)
1/2 tsp olive oil (1/2 healthy fat)
4 tsp Almond flour (2 condiments)
Dash of salt and pepper (1/4 condiment)
2-3 1/4 second sprays of cooking spray (Pam) (1/4 condiment)
1 tbsp reduced fat Parmigiano-Reggiano cheese (1/2 condiment)
Preheat oven to 400.
Halve spaghetti squash long-ways and scoop out the seeds. Spray with cooking spray, sprinkle with salt and pepper, place open side down on cooking sheet, poke a few holes with fork.
Roast spaghetti squash for 40 minutes.
Mix almond flour and grated parm cheese in a bowl.
Pound your chicken breast thin.
Rub olive oil all over chicken breast.
Press flour mixture into chicken so it’s lightly coated.
Air fry chicken for 10-12 minutes on 400 or until it’s cooked through.
Once spaghetti squash is roasted, let cool and then scoop out with a fork.
Mix heated sauce in with spaghetti squash.
Top chicken with mozzarella cheese and broil for 1-2 min until cheese is melted (watch closely).
Place chicken on your “pasta” and enjoy!