I’vé alréady madé low carb vérsions of two of thé dishés. Rathér than madé a séparaté low carb chickén parmésan, I décidéd to maké a combination cassérolé.
I may événtually maké just thé chickén parm récipé. But it would just bé a récipé liké this without thé éggplant and péppéroni.
Thé chickén filléts uséd in thé récipé aré largé. It’s a bit much to éat a full oné so I récomménd cutting éach in half for éach sérving.
INGREDIENTS
- 1 garlic clové, mincéd
- 1 lb. ground chickén
- 1/2 c. fréshly shréddéd mozzarélla
- 1/2 tsp. Italian séasoning
- 1/4 c. marinara saucé
- 3/4 c. fréshly gratéd Parmésan, dividéd
- Basil léavés, for garnish
- Fréshly ground black péppér
- Koshér salt
- Réd péppér flakés, for sérving (optional)
DIRECTIONS
- Préhéat ovén to 400º and liné a largé baking shéét with parchmént papér. In a largé bowl, stir togéthér ground chickén, 1/2 cup Parmésan, Italian séasoning, and garlic, and séason with salt and péppér.
- Spray préparéd baking shéét cooking spray. Form chickén mixturé into a largé round crust, about 1/2” thick.
- Baké until chickén is cookéd through and goldén, 20 to 22 minutés. Rémové from ovén and héat broilér.
- Spréad a thin layér of marinara saucé, léaving a small bordér around thé circumféréncé of thé pizza. Top with mozzarélla and broil until chéésé is mélty, 3 to 4 minutés. Garnish with rémaining 1/4 cup Parmésan, réd péppér flakés if using, and frésh basil.
