Chicken Parmesan Bake

I love chicken dishes, David hates chicken unless it's from KFC.  So I usually get my chicken fix at lunchtime.  

I started thinking about Parmesan chicken, but didn't want a marinara sauce and wanted to keep it really low carb and keto friendly.  I wanted something crispy, but not fried.  I didn't want a big chunk of chicken, just bite size pieces.   Plus, it had to have CHEESE! 

Here it is...so tasty and crispy.  Delicious!  This is a definite keeper.

Chicken Parmesan Bake

serves 4

Ingredients:

8-9 oz chicken breast diced into bite size pieces (raw)

1/2 cup mayonaise

1/2 cup shredded Parmasan cheese (not the Kraft grated cheese)

1/2 tsp seasoning salt

1/2 tsp pink salt (optional)

1/2 tsp black pepper

1/2 tsp garlic powder

Directions:

Preheat oven to 350°F and prepare a 8x8 casserole dish with almond oil spray or whatever cooking spray you prefer.

In a medium bowl, combine mayo, Parmesan cheese and spices.  Spread the mixture over the chicken evenly.  Stir in the chicken pieces until well coated.  Scrap it all into the casserole dish and spread out into an even layer.

Bake 20-25 minutes until chicken is cooked through.

Serve over cauliflower rice, zucchini noodles or just eat it as is.  

Nutritional Value per serving

calories 302; fat 27.2; total carbs 0.4; fiber 0; net carbs 0.4; sugars 0; protein 17

Make sure you add the nutritional value for whatever you serve this dish over.