"Parmesan" Chicken Breasts

11 45 543
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 6
"Parmesan" Chicken Breasts
Health Rating


1 1/2 cup Brazil nuts (for 'parmesan')
1/2 cup Almond flour/meal, Bob's Red Mill (for 'parmesan')
1/2 cup Nutritional yeast (for 'parmesan')
2 tsp Garlic powder (for 'parmesan')
2 tsp Sea salt (for 'parmesan')
2 large egg Egg
1/2 cup Gluten free flour
1 tsp Paprika
1/2 tsp Oregano, dried
1/4 tsp Onion powder
681 gm Chicken breast, boneless, skinless


Preheat oven to 400F. Line a large baking sheet with parchment paper.

For the "Parmesan", add Brazil nuts, almond flour, nutritional yeast, garlic powder, and salt in a food processor or high-speed blender. Pulse until coarsely ground. Transfer mixture to a flat shallow bowl for easy dipping.

Whisk eggs in a separate bowl and set aside.

Add the flour and spices to third shallow bowl and mix together. 

Set up an assembly line for coating the chicken breasts and transferring them to the baking sheet.

First, dredge chicken breasts on both sides one by one into the flour mixture, then the egg, and lastly the Brazil Nut "Parmesan". 

Place each chicken breast on the baking sheet once completely coated and bake for 25-30 minutes, until golden brown. Flip the chicken once halfway through. Chicken should no longer be pink inside and will read 165F on an instant-read thermometer when ready.

Nutrition Facts

Per Portion

Calories 543
Calories from fat 287
Calories from saturated fat 59
Total Fat 32 g
Saturated Fat 6.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 8.0 g
Monounsaturated Fat 10.6 g
Cholesterol 129 mg
Sodium 883 mg
Potassium 726 mg
Total Carbohydrate 20.7 g
Dietary Fiber 8.3 g
Sugars 2.6 g
Protein 43 g

Dietary servings

Per Portion

Grain 0.5
Meat 1.3
Meat Alternative 1.7

Energy sources