Life is great when you can enjoy a delicious Low Crab Chicken Parmigiana, and it's low carb and sugar free. It tastes even better than the traditional recipe. Everyone is going to love this recipe.
Preheat your oven to 200 C/ 390 F Fan Forced and prepare an oven tray by lining it with baking paper.
Mix the egg with the mayonnaise in a bowl that will fit the chicken fillet. Blend all of the dry ingredients together for the crumb mixture, and place half of the mixture in a similar sized bowl to the egg mixture bowl, and the other half of the crumb mixture in a cup.
If necessary, place your chicken fillets into a plastic bag and using a rolling pin, smash them to flatten them slightly, for a more even thickness.
Line your baking tray up next to the dipping bowls. Dip each piece of chicken into the egg mixture. Allow the excess egg mix to drain off and then place the chicken into the dry mixture. Generously sprinkle some of the excess crumb mix that is in the cup, on top of the chicken. Then use your hands to lightly press the mixture into the chicken. Place the chicken onto the baking tray once crumbed. Repeat process with remaining chicken.
Bake chicken for approximately 25-35 minutes, or until chicken is cooked through. Turn the chicken over after 20 minutes.
Remove the chicken from the oven and top each piece with 3 tablespoons of marinara sauce and 2-3 tablespoons of grated mozzarella cheese.
Return to the oven for a further 8-10 minutes or until the topping is hot and the cheese has melted. Serve.