Low-carb eating does not have to be boring. My family loves the traditional chicken parmesan served over spaghetti, but there are days when I would rather have a healthier option. The recipe below is a great alternative. Simply switch out your regular pasta sauce for a sugar-free orlow-carb version and use spaghetti squash instead.
Cut each chicken breast in half to make two thin chicken cutlets.
Dip each piece of chicken into the beaten egg to coat.
Sift one cup of parmesan cheese, two tablespoons of Bisquick, four tablespoons of coconut flour, and two teaspoons of Italian seasoning together in a large mixing bowl.
Dip each egg-coated chicken breast into the dry mixture.
Place on a large greased baking sheet, top with your favorite low-carb pasta sauce, and bake for thirty minutes or until chicken is cooked. Do not overcook.
Top with two cups of mozzarella cheese and broil for two minutes or until golden and bubbly.
Top with fresh parsley or basil and serve over spaghetti squash.