Photo: Lily Banse
Chicken Parmesan
9 ingredients
Makes 12 cutlets – serves 12
openrecipes
Learn how to make Chicken Parmesan with chicken breasts coated in gluten free almond flour, swimming in tomato sauce and topped with mozzarella cheese.
Estimated Nutrition (whole recipe, rough)
918
Calories
58g
Protein
29g
Fat
102g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Almond | 1 almond (1.2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 chicken breasts, boneless, skinless (1 to 1½ lbs total)
- 2 cups blanched almond flour
- 2 eggs, whisked
- 6 tablespoons salted butter
- 2 (7 ounce) bottles Bionaturæ Organic Tomato Paste
- 2 cups water
- 1 teaspoon Herbes de Provence
- 6 cloves garlic, sliced
- 16 ounces mozzarella cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By elanaspantry ·
Recipe sourced from
openrecipes