Enjoy this low-carb, healthier version of the classic chicken parmesan, tailored specifically for diabetics without compromising on flavor.

Scale

4 boneless

skinless chicken breasts about 4 oz each

⅓ cup finely crushed whole-grain crispbread lowest sodium available

⅓ cup shredded or grated parmesan cheese

2 tablespoon minced fresh parsley

1 teaspoon ground oregano

¼ teaspoon pepper

1 large egg

1 tablespoon water

1 teaspoon olive oil

1 cup homemade or low-carb marinara sauce

1 cup shredded mozzarella cheese low-fat or part-skim

Preheat your oven to 375°F (190°C).
In a shallow dish, mix together the crushed whole-grain crispbread, parmesan cheese, parsley, oregano, and pepper.
In another bowl, whisk together the egg, water, and olive oil.
Dip each chicken breast in the egg mixture, then coat with the breadcrumb mixture, ensuring an even layer.
Place the coated chicken breasts on a baking sheet lined with parchment paper.
Bake for 25 minutes or until the chicken is cooked through and golden brown.
Remove from the oven, top each chicken breast with marinara sauce and mozzarella cheese.
Return to the oven, baking for an additional 5 minutes or until the cheese is melted and bubbly.
Let cool for a few minutes before serving.

You can make your own low-carb marinara sauce to keep the dish diabetic-friendly. Serve with a side of steamed vegetables for a complete meal.

Keywords: chicken parm for diabetics, diabetic-friendly chicken parmesan, low-carb chicken recipes