Makes 12 Servings 


  • 4 lbs. —boneless skinless chicken breasts
  • 3 eggs —beaten
  • 2 cups —grated parmesan
  • 1 Tbsp —garlic powder
  • 1 Tbsp —italian seasoning
  • 1 Tbsp —Parsley
  • 1/2 cup —Almond Flour
  • 1 teaspoon —pink Himalayan salt
  • 8 ounces —Mozzarella — shredded
  • 2 bottles of your choice of a Low carb spaghetti sauce— I use Classico’s Florentine Spinach & Cheese***or*** you can use diced tomatoes instead. Up to you. However, these macros are for the sauce I used.


  1. Filet the chicken breasts. I like to cut off the excess fat that I see. — Then set aside.
  2. Beat the eggs and pour them into a shallow dish.
  3. In a separate shallow dish, combine the following: parmesan, garlic powder, Himalayan salt, parsley, almond flour, and Italian seasoning. Mix well.
  4. Now it is time to give the chicken an egg bath.
  5. Next, dip it into the breading mixture. — This is a light breading mixture. If you want it any thicker return it to the egg bath and then dip it again into the breading mixture. It’s that simple!
  6. The next step is to fry the chicken until it is browned on both sides. Typically around 3-5 minutes on each side.
  7. While the chicken is cooking, pour your spaghetti sauce into a baking dish. Make sure it is a deep one as you are going to bake the chicken with the cheese and the sauce.
  8. Add the cooked chicken to the sauce and sprinkle mozzarella on top.
  9. Bake at 350*F for 20-30 minutes or until chicken is cooked to a temperature of 165*F.


This is a dish that is just DELISH!

You can eat this with my arugula salad (link to recipe below).


***Please note: These Macros are estimates according to the ingredients I used.***  


Great Tasting Meal for the ENTIRE Family

Easy & Great Tasting Salad

"This recipe was amazing! It was a hit in my house and will be making it again soon! Thanks KetoWithLee!" 

--Gena Brown