Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup almond flour
• 2 eggs
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil

Directions:

1. Preheat the oven to 400 degrees F.
2. In a shallow dish, mix together the almond flour, Italian seasoning, salt and pepper.
3. In a separate shallow dish, beat the eggs.
4. Dip each chicken breast in the beaten eggs, then coat in the almond flour mixture, pressing the mixture onto the chicken to adhere.
5. In a large skillet over medium heat, heat the olive oil.
6. Add the chicken breasts to the skillet and cook for 2-3 minutes per side, or until golden brown.
7. Transfer the chicken to a baking sheet and top with Parmesan cheese.
8. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through.
9. Garnish with fresh parsley before serving.

This recipe is a great way to enjoy the taste and texture of breaded chicken while still sticking to a ketogenic diet. It’s a quick and easy dish that can be served with a variety of keto-friendly sides, such as roasted vegetables or a salad.