Nina’s Low Carb Chicken Parmesan

On the menu tonight is Baked chicken Parmesan. As you can see, I have made this more than a few times and it’s a delicious low carb go to for me! I’m craving Italian tonight so let’s do it! :) sometimes I do the mozzarella and sometimes I do the Parmesan topping. Always comes out delicious! Video footage of me making this is on my Instagram @Ninacooksalot highlights!

Ingredients:

• 1/2 cup panko bread crumbs

• 1/4 cup Parmesan cheese

• 1/2 tablespoon dried Italian herbs

• salt and pepper

• 2 tablespoons oil

• 4 thin skinless chicken breasts

• 1/2 tblsp Italian herbs, optional

• 1 cup of your favorite marinara sauce

• 1/4 cup of parmesan cheese specially reserved for putting on top of the sauce

• 1/4 cup of Marzetti's Simply Dressed Lemon Viniagrette or (one lemon juiced, olive oil and white balsamic vinegar)

• 1 tablespoon of minced garlic paste

Directions
Prep: Preheat the oven to 400 degrees. Toss the panko, and Parmesan in a shallow dish or paper plate. Prepare a glass pyrex and grease it with butter or PAM.
Marinade: The thin chicken breasts, sprinkle Italian herbs, salt and pepper them and add lime juice. Stab them with a fork all over. Stick them in a ziploc bag. Add the lemon vinagrette and garlic paste. Massage the juices into them and let them sit for 5-10 minutes.

Dredge: One by one, take out a piece of chicken dredge (and press) it in the panko mix so that they stick all over the surface of the chicken. I do twice on each side. Place the chickens in the glass pyrex after dredging.
Bake: Bake the chicken for 25 minutes. Flipping them over at the 12 minutes left mark. They should be a pale golden color. The add a heaping spoonful of sauce and some parmesan cheese on top of each piece of chicken. Return to the oven and Broil on high for 4 minutes until the cheese is lightly browned.
Rest: Let the chicken rest for 5 minutes before serving.